How to cook
Pour it into a cake form that you've laid out with baking paper beforehand. Bake in a preheated 347°F (175 °C) oven.
Make the chocolate cream by melting the dark chocolate in a water bath. Mix the mascarpone and confectionery cream and stir until you get a smooth mixture.
If desired, you can syrup it with a sugar syrup or compote juice. I used the juice of 1 apricot compote.
Distribute the resulting cream on the layer. Leave in the fridge for the cream to harden. Finally, pour couverture chocolate on top.