Knead the shortcrust pastry from flour, sugar, egg, and butter cut into pieces.

If the dough doesn't come together into a nice mass, add a little cold water.

Wrap the dough in cling film and put it in the fridge for about an hour.

After this time, take the dough out of the fridge and roll it out to a size slightly larger than the mold.

Grease the mold with butter and sprinkle with flour or breadcrumbs.

Line the mold with the dough and press it firmly against the edges.

Prick the dough with a fork.

Put the mold with the dough in the fridge.

Meanwhile, preheat the oven to 170 degrees Celsius (fan-assisted).

Cover the dough with baking paper and sprinkle dry beans/peas or special ceramic baking beads on top.

Bake the dough for 15 minutes. After this time, carefully remove the paper with the beads and bake the dough for another 5 minutes.

After baking, cool the dough.

Break the chocolate into pieces and melt it in a bain-marie - place a small pot with water at the bottom on the stove - bring the water to a boil.

Place a heatproof bowl with the broken chocolate over the pot of water. Heat until the chocolate melts.

Mix the mascarpone cheese with coffee - you can add 1 tablespoon of coffee to it first.

Add the melted chocolate and mix. If the cream seems not coffee-flavored enough, add more instant coffee powder.

Spread the cream on the cooled base.

Decorate as desired.

Store the cake in the refrigerator.