Chocolate sponge cake : Whisk the eggs with the sugar until doubled in size.
Sieft the four, cocoa powder and baking powder in the bowl and then add the salt and combine with a spatula.
Pour the batter in a greased springform pan and bake for 20 minutes at 350°F (180°C). Remove the cake from the oven, flip the cake and place it in the pan.
Chocolate and coffee syrup : Warm the milk with the sugar, instant coffe and cocoa powder in a pot. Cook for 5 minutes when it boils. Leave to cool down.
Chocolate mousse : Put the bowl, cream and whisk in the freezer for 20 minutes before use. Whisk the cream until it forms a peak. Melt the dark chocolate with the milk chocolate.
Pour the melted chocolate immediately in the mousse and whisk until well combined.
Using a skewer or a fork, prick the entire surface of the cake and pour the syrup all over the cake.
Put a acetate ring (rhodoïd) around the cake. Pour the chocolate mousse on top of the cake. Smooth the top with a spatula and refrigerate for 30 minutes.
Melt some dark chocolate and trasnfer it in a piping bag. Cut a small hole in the piping bag. Immediately pipe chocolate lines on the mousse horizontally.
With a skewer or a knife, draw lines upward and downward to form the pattern.
Comments:
A famous Brazilian cake with a Spanish name?! They don't even speak Spanish there so I think there is room for improvement on the research phase.