Mix the butter so that it softens and achieves a creamy texture and add the liquid cream. Add the icing sugar and beat again. Melt the chocolate in a bain-marie and add it to the previous mixture.
3. Frosting:
Melt the chocolate in a bain-marie and add the icing sugar. Booking.
4. Take the cake out of the oven and place it on a damp cloth covered with a couple of tablespoons of sugar. Add the cream and roll it up. Cut the ends so that we have a very regular trunk. Wait for it to cool completely and cover with the glaze
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