Divide the dough into two trays and bake for 20 to 25 minutes (check with a toothpick if it is baked). Leave to cool.
For the filling, chop the chocolate, add salt and vanilla. Heat the cream but make sure it does not boil. Pour it over the chocolate and stir until it melts. When you get a smooth mixture without lumps, put it in the fridge and let it stand for an hour.
Beat the cooled mixture with a mixer until it becomes foamy (about 3 minutes). Immediately fill the cake and spread it on top. Decorate as desired.
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