Bring the whipping cream to a boil in a saucepan and stir in 2 tablespoons of cocoa. Then set aside and stir in the grated chocolate and stir until dissolved. Allow to cool, but it must remain lukewarm and runny. It will just thicken.
Beat the egg yolks with powdered sugar, add oil, flour mixed with baking powder, cocoa and whipped foamy egg whites. Bake the dough in a preheated oven for about 10 minutes at 355 °F / 180 °C on a greased and floured baking sheet. After baking, let the base of the cake cool down.
Before the base of the cake cools down, beat a soft cream from mascarpone, butter and sugar. Spread the cream on the cooled base and let it harden in the cold.
