Pastry Dough
1 egg
2 tablespoons of sugar
1 1/2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
Mocha Sauce
2 tablespoons sugar
2 tablespoons water
2 tablespoons orange liqueur
Cake Topping
200g semi-sweet chocolate, broken into pieces
1/4 cup water
1 1/3 cups heavy cream
Accessory
20cm cake pan greased with butter
Pastry Dough
1 egg
2 tablespoons of sugar
1 1/2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
Mocha Sauce
2 tablespoons sugar
2 tablespoons water
2 tablespoons orange liqueur
Cake Topping
200g semi-sweet chocolate, broken into pieces
1/4 cup water
1 1/3 cups heavy cream
Accessory
20cm cake pan greased with butter
Pastry Dough
Preheat the oven to 180°C
In a mixer, beat the egg and sugar for ten minutes. Reserve
Sift together the flour and unsweetened cocoa powder
Add one-third of this mixture to the beaten egg and mix well with a wooden spoon
Combine the remaining mixture and continue mixing until smooth
Place in the cake pan and bake for 20 minutes
Mocha Sauce
Mix sugar, water, and orange liqueur
Bring to medium heat, stirring constantly, until the sugar dissolves
Remove from heat and combine with heavy cream
Dust the cake with this mixture
Cake Topping
Heat chocolate and water over low heat, stirring for three minutes
In a mixer, beat one-third of the heavy cream with the chocolate for five minutes
In another bowl, whip the remaining heavy cream until stiff peaks form
Gently fold this mixture into the chocolate cream
Cover the cake with this mixture and smooth with a spatula
Cover with plastic wrap and refrigerate for two hours.
