Chocolate fondant with milk cream

Preheat the oven to 180 °.
Melt the butter and let it cool a little.
Mix together flour, baking powder, cocoa and sugar.
Add the melted butter to the powder mixture.
Add the eggs one at a time, mixing well.
Pour the batter into a 20 cm diameter cake tin, buttered beforehand.
Bake for 35 to 40 minutes.
Let the cake cool for ten minutes before unmolding.

Chocolate ganache:
Cut the chocolate into small pieces and put it in a bowl.
Bring the liquid cream to a simmer.
Pour a third of the cream over the chocolate and mix gently.
Repeat the operation twice to obtain a smooth ganache.
Be careful not to pour the cream all at once or you risk overheating the chocolate and having a sliced ​​ganache (where all the fat will separate from the chocolate).
Reserve at room temperature.