Place bowl over a saucepan of simmering water over low.
Top each stack with a chocolate wafer (you will have 6 or 7 wafers left over).Arrange the wafer stacks on their sides as close together as possible on the chocolate cream on the platter.
(The wafer stacks will lie lengthwise on the platter.)Spread all but about 1/2 cup of the remaining chocolate cream all over the cake, fixing any wafers that tilt or slide.. Press a long sheet of plastic wrap over the cake, flattening the top and sides gently.Refrigerate for at least 8 hours or for up to 2 days.
Refrigerate the remaining chocolate cream..Discard the plastic wrap and frost the cake with the remaining chocolate cream, smoothing the top and sides.
Garnish with the chocolate shavings.
Cut into slices, wiping the knife after each cut.. Make Ahead.Lyre’s Italian Spritz ($38).
Food & Wine / Lyres.This Australian-made, grape-based aperitivo is flavored with a range of botanicals.
Miguel Vargas, who oversees the beverage program at Chileno Bay, Auberge Resorts Collection in Los Cabos, Mexico, says, “I mix it with Mionetto’s nonalcoholic sparkling wine, a splash of mineral water, and an orange wedge.The Mionetto retains the Prosecco-like flavor, while Lyre’s Italian Spritz balances the cocktail.