Chop 150 g chocolate coating. Heat 600 g cream in a saucepan, bring to the boil briefly, remove from the heat. Add couverture and let it melt while stirring. Pour into a clean, dry bowl and chill overnight. Chop 150 g chocolate coating and melt over a warm water bath. Stir butter, sugar and salt until creamy. Stir in eggs one after the other.
Mix flour, cocoa and baking powder. Stir the chocolate coating first, then the flour mixture into the buttercream. Line the fat pan of the oven with baking paper. Put the dough on top and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let them cool down. Remove the cake plate from the baking tray, remove baking paper. Halve the plate once crosswise. Place a base on a board or tray. Whip the chocolate cream with the whisk of the hand mixer until stiff, allowing the cream to trickle in. Spread the cream on the cake base, carefully place the second cake base on top and chill. For the glaze, chop 100 g chocolate coating, put it in a pot with 100 g cream and coconut oil. Melt while stirring.
Halve the plate once crosswise. Place a base on a board or tray. Whip the chocolate cream with the whisk of the hand mixer until stiff, allowing the cream to trickle in. Spread the cream on the cake base, carefully place the second cake base on top and chill. For the glaze, chop 100 g chocolate coating, put it in a pot with 100 g cream and coconut oil. Melt while stirring. Spread the icing on the cake. Chill for about 2 hours. Cut the slices into pieces with a sharp knife that is dipped in hot water over and over again. Break the chocolate into pieces and melt over a warm water bath. Pour into a small piping bag, cut off a small corner and spray ornaments on the slices. Decorate with sugar beads. Keep cool until serving
Spread the icing on the cake. Chill for about 2 hours. Cut the slices into pieces with a sharp knife that is dipped in hot water over and over again. Break the chocolate into pieces and melt over a warm water bath. Pour into a small piping bag, cut off a small corner and spray ornaments on the slices. Decorate with sugar beads. Keep cool until serving
waiting time approx. 14 hours