Arrange the eclairs in a cake form with a ring, laid out with baking paper.
Mix the cream with the powdered sugar, beat to a cream.
Grate the chocolate on a fine grater. Add 1/2 of it to the cream mixture.
Place a layer of cream mixture over the eclairs. Next put another layer of eclairs and cover with cream mixture again.
Keep arranging this way until out of eclairs. Put cream mixture on top and sprinkle generously with the remaining chocolate.
Leave the cake for 4 hours in the fridge and serve.