– Beat the cream with sugar powder.

– Halve across the genoise and soak with some rum. Put the cakes into a baking pan.

– Cream: melt the chocolate, cool slightly, combine with the beaten cream and whip.

– Place the cakes one on another, interlay with part of the cream. Coat the cake with the rest of cream. Cool.

– Unmold the pie, decorate with the plates, chocolate chips and currants