Intense chocolate cake

Line a small mold with parchment paper

Heat the cream in a saucepan. In the meantime, chop the chocolate

When the cream seems like it wants to boil, lower the heat and add all the chocolate.

Lower the heat and stir continuously to prevent the chocolate from burning.

Once the mixture is integrated, pour into our mold and refrigerate the longer the better. I prepare it overnight.

Unmold and present on a platter with seasonal fruit.

Bonus track. Birthday decorations:

If it is for a special day, make a base with crumbled cookies with a little warm butter and reserve crumbs for the topping.

Enjoying with the most beloved people