Creamy Coffee Cake Tort

1

In a bowl, sift together the flour and cocoa powder

Add the confectioners' sugar and butter

Mix until a crumbly mixture forms

Add the egg and work the dough until it becomes homogeneous

Roll out the dough, place it in a 23cm diameter cake pan, and refrigerate for 30 minutes

2

Preheat the oven to 200°C

Poke the dough and bake for 15 minutes

3

In a saucepan, combine the heavy cream

Bring to a boil, then reduce heat and let simmer

Remove from heat and mix in the beaten eggs, confectioners' sugar, and coffee

Pour over the cold dough and bake for 35 minutes or until firm

Sprinkle grated chocolate on top of the warm cake and refrigerate.