Gâteau au chocolat étagé avec garniture crémeuse et ganache

Half a cup of thick cream

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1/2 teaspoon of powdered sugar

8 ounces of cream cheese, ramolli

1 coffee spoonful of vanilla extract

For the Chocolate Ganache:

8 ounces of finely chopped mi-sucré or black chocolate

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Half a cup of thick cream

One flourless cake (facultatif, for shine) made with cream of butter

For the vanilla or white chocolate (facultatif) glaze:

ramolli, half a tablespoon of unsalted butter

2 tablespoons of powdered sugar

1 coffee spoonful of vanilla extract

Two or three tablespoons of thick cream soup

4 ounces of white chocolate, melted and cooled (facultatif)

Instructions:
Get the chocolate cake ready:

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Get your oven ready at 350°F (175°C). Prepare two 9-inch round cake muffins by boiling and shaping them.