Ready to remove the cake from the oven and cool, cover with chocolate icing (ganache) and put in the refrigerator for 2-4 hours (or overnight), it should be infused before serving.
Preparing chocolate icing:
cream 33-35% - 110 ml,
dark chocolate-100 g,
powdered sugar-2 tablespoons
In a saucepan pour the cream, add the powdered sugar and mix.
Bring the cream to a boil (but not boil) and remove from heat.
Pour the hot cream into the chocolate and leave for 2-3 minutes, stirring thoroughly.
And all mix until smooth.