Cocoa Short Dough

1. Beat butter and sugar together in a mixing bowl with a paddle attachment until it is smooth and creamy (this can take a couple minutes)

2. Add the egg slowly into the butter mixture so it can be absorbed easily. Beat mixture until it becomes light and fluffy.

3. Scrape down the sides of the bowl to ensure even mixing. Then sift flour and cocoa powder into the mixture a little bit at a time to ensure the dry ingredients are absorbed.

4. Place the dough on parchment paper, and press it out as flat as possible. Cover and refrigerate until firm enough to work with (should be about 30 minutes).

5. Remove the firmed dough from the refrigerator and roll to fit a flan pan.

6. Dock the bottom of the dough before adding the chocolate filling.

7. Refrigerate for 10 minutes. Then bake for 20 minutes at 375F or until the dough is dry and set.

Chocolate Filling

1. Combine cream and milk in a pot and bring to a boil.

2. Poor hot liquid over the bowl of chocolate and stir to a smooth consistency. Cool the mixture. Once cooled, add the egg and strain.

3. Pour the mixture evenly into a lined dough.

4. Bake at 375F for 10 minutes or until the filling is set.

5. Remove the cake from the oven and decorate with whipped topping, fresh fruit and icing sugar.