Recipe: Patoch's chocolate fondant

put 300 grams of dark chocolate in a bowl with 3 tablespoons of cream, melt in the microwave, or in a bain-marie. Then whip 1 liter (1.1 qt) of cream into whipped cream at the limit butter, that is to say before the cream turns into butter, this is the most important point of the recipe for the lightness of the recipe
Wait until the chocolate is more than lukewarm to incorporate it very gently with a spatula and not a whisk without insisting on the stirring.
Make a sponge cake.
Then assemble the cake after the chocolate cream mixture has been refrigerated and is very cool.
You obviously need an open mold, that is to say a fairly high ring, if you don't have that, take a plastic bucket and cut the top 10 centimeters.
start by putting half of the sponge cake in the ring without forgetting to soak it with rum or see a personal syrup, put a first layer of chocolate with a little coconut and pecan nuts or nothing according to wishes, once the first layer is put back the second part of the sponge cake that you have cut horizontally, soak the sponge cake again, put a second layer of chocolate and decorate this with coconut white chocolate
etc... Put in the refrigerator for a few hours and to unmold take a long thin knife, dip your blade under hot water and go around the mold or bucket and your chocolate fondant cake is ready with several layers, I send you the photo of the cake before unmolding good luck and good tasting, it's a secret recipe that I learned in a casino in a gastro restaurant voilou!!!