Fake Chocolate Cake

Melt the chocolate in a heatproof bowl set over a pot of simmering water with 10g of butter

Remove from heat, whisk in the yolks, and reserve

Beat the whites until stiff and reserved separately

Fold in 3/4 of the whites into the melted chocolate mixture, stirring carefully

Chill this chocolate mousse in the refrigerator

Beat the heavy cream until stiff and reserved separately

Process the macarons in a food processor until coarsely chopped

Fold the remaining whites into the chopped macarons

Gently fold the whipped cream into the macaron mixture with ascending motions

Grease an English-style cake pan

Place half of the chocolate mousse at the bottom

Top with the macaron mixture and finish with another layer of mousse

Cover with plastic wrap and refrigerate for a night

The next day, two hours before serving, place the dessert in the refrigerator

To unmold, quickly submerge the pan in hot water, turn the cake onto a plate, and coat with semi-sweet chocolate

Note: This dessert should be consumed within 48 hours.