Chocolate cake: dessert recipe

A worthy end to any formal or home meal is a delicious dessert served with tea. Chocolate cake has become an integral part of such tea drinking.

Easy to make dessert

There are many options for such cakes, but they all have two properties in common. They are very tasty and relatively easy to prepare. The main ingredients in recipes for such baking are products that are available in any home - these are:

butter, sweet sand;
flour, chocolate or cocoa, milk or sour cream;
various compositions of these products.

Most chocolate brownie recipes are similar. But each has its own inimitable “zest”, which gives the new image and taste of this dessert. Every family has its own favorite cakes, the taste of which is remembered from childhood.

Among them, one can correctly call the “chocolate potato” cake. It is done in every family, adults and children, on weekends and during the work week. Simply because it is very tasty and cooks quickly.

Another advantage is that you don’t need to bake it. This greatly simplifies the whole process. There are several options for making dessert. Let's give two of them.

Potatoes in chocolate glaze

The following ingredients will be useful for production:

300g cookies, 100g butter;
5 tbsp. condensed milk;
a little vanilla sugar.

For the glaze you will need:

40 g butter, 1 tbsp. condensed milk;
2/3 dark chocolate bar, 1–2 tbsp. water.

Step-by-step dessert making:

Remove the butter from the refrigerator in advance. At the start of production it should be soft. Pass the cookies through a meat grinder. Mix with softened butter and condensed milk. You can add previously finely chopped nuts.
Mix everything well, divide into 10-12 parts and, with your hands dipped in cool water, form potato-shaped cakes. Place them on a plate and place in the freezer to cool for 10-15 minutes.
Prepare the glaze. To do this, it is better to take a small saucepan with a thick bottom so that the glaze does not burn. Place all ingredients in a saucepan. Stirring constantly, heat to a boil.
Remove the cakes and, using a fork or sushi chopstick, alternately dip them into the hot glaze. Place the finished cakes in the refrigerator to harden for another 10 minutes.

Chocolate potato cake

Ingredients required to make:

350g of any cookie, 0.5 tbsp. Sahara;
0.5 tbsp. milk, 80g butter;
70g slightly chopped walnuts;
2–3 tbsp. cocoa powder.

Common manufacturing steps:

Heat sugar and milk in a saucepan until completely dissolved. Add butter and wait until it dissolves.
Grind the cookies using any easily accessible method. This can be done through a meat grinder, rolling pin or meat mallet, lightly beating the cookies through cling film. As practice shows, cakes taste better if you can feel small pieces in the crushed cookies.
In a separate bowl, combine a mixture of butter, milk and sugar, crushed cookies, nuts and cocoa powder. Mix everything thoroughly.
From the resulting mass, form potato-shaped cakes and place them in the refrigerator for 30 minutes. You can sprinkle cocoa powder mixed with sweet powder on top.

If you have time to bake in the oven, you can prepare other types of cakes. For example, with hard or watery chocolate. Or a South American chocolate cake, better known to us as a brownie.

Brownie with chocolate

For production you will need:

40g cocoa powder, 150g sugar;
80g butter, 2 eggs;
60g flour, previously sifted through a sieve;
0.5 tsp. baking powder (you can just use baking soda);
1 bar of dark chocolate.

Detailed manufacturing method:

Melt the butter until watery. Cool slightly. Add sugar, cocoa and eggs and mix well.
Pour flour and baking powder into the resulting mixture. Break the chocolate into small pieces and add to the dough.
Preheat the oven to 180 degrees in advance. Grease a baking tray measuring 30*20 cm with oil and cover with baking paper.
Pour the prepared dough into a baking sheet, place in the oven and bake for 30 minutes. Often you should not open the oven, because this will not allow the dough to rise well during baking.
Cool the finished cake for 10 minutes and remove from the pan. Cut into small rectangles and decorate with melted chocolate.

Watery chocolate brownie

For production you will need:

100g each of sugar and butter;
2 tbsp. cocoa, 150g flour.

100g each of sugar and chocolate, 1 tbsp. butter;
2 tbsp. water, vanilla sugar to taste.

Making cakes:

Grind sugar and softened butter. Add flour mixed with cocoa powder. Knead the dough.
Shape the dough into a sausage shape. Cut into small pieces and roll each piece of dough into a ball.
Using your fingers, create an indentation in the balls for the chocolate. Bake on a greased baking sheet at 180 degrees until done.
Heat the chocolate in a water bath until soft. Mix all ingredients for glaze. Stirring constantly, bring the mixture to a boil over low heat.
Using a narrow stream or spoon, pour the finished glaze into the recesses in the finished cakes and let cool. Place in the refrigerator for 20–30 minutes until the glaze completely hardens.

Brownie has become the most popular chocolate dessert not only in America, but throughout the world. This is a cake with a very warm and tasty pulp hidden under its dense top crust.

The inside may contain nuts, bananas or other fruits or berries. It is served traditionally with a scoop of ice cream. To make brownies according to a traditional recipe, you need to follow two rules:

All products should be at room temperature. You need to get them out of the refrigerator in advance.
You need to closely monitor the temperature and baking time of the cake. An oven temperature of 200 degrees and a time of 25 minutes is considered good.

South American chocolate cake

For production you will need:

180g butter, 100g chocolate;
2 eggs, 100g flour, 200g sugar;
crushed walnuts 100g.

Let's prepare a delicious dessert:

Break the chocolate into small pieces, put it in a saucepan and add butter. Stir until smooth, previously heating in a water bath.
Pour the sifted flour into the creamy chocolate mixture and stir. Add eggs, sugar and nuts to the dough. Mix everything thoroughly.
Preheat the oven ahead of time. Grease the baking dish with butter and cover with baking paper.
Place the dough in the pan and bake until done. After cooling the finished biscuit, cut it into cakes. You can decorate with apricot jam, and when serving, put ice cream or whipped cream on a plate.

Instead of nuts, you can use chocolate drops, pieces of dry cookies, multi-colored marshmallows, and chocolate pieces as a filler.

The cherry flavor blends perfectly with the chocolate flavor. Therefore, you can add canned or fresh cherries to brownies, and also use them to decorate cakes.

Before using frozen or canned berries, you must definitely drain the juice so that the cake does not turn out too wet.

Chocolate cake, the recipes for which are given above, are easy to make. But the taste and smell of such a cake will give everyone real pleasure.

Recipes Chocolate Brownies

Chocolate cake

Milk chocolate – 200 g

Chocolate banana “cakes”

Milk chocolate – 4 tbsp. l.

Place half the bread slices on the rack. Sprinkle any piece with 1 tsp. grated chocolate.

Then lay out the banana cut into slices.

Then lay out the marshmallows cut in half.

Chocolate-pre-chocolate cakes

Black chocolate – 100 g

Cocoa powder – 20 g

Wheat flour – 70 g

Butter – 80 g

Chicken egg – 3 pcs.

Break the chocolate and melt with butter in the microwave or in a water bath.

Beat eggs with sugar.

Add sifted flour with cocoa powder and broken cookies.

Chocolate brownies with nuts

Dark chocolate – 150 g

Cookies “Jubilee” – 200 g

Butter – 150 g

Melt the chocolate, butter and honey in a double boiler over low heat.

Crush nuts and cookies into small pieces.

Mix chocolate-butter mixture with nuts and cookies.

Chocolate brownie with watery inside

Black chocolate – 250 g

Cocoa powder – 1 tsp.

Wheat flour – 80 g

Butter – 120 g

Chicken egg – 4 pcs.

Melt chocolate and butter in a water bath, remove from heat.

Beat the yolks with sugar.

Combine the yolks with flour, nut powder and cocoa.

Chocolate cake with dates (no baking)

Shortbread cookies 100g

Zest of 1 orange

Crushed nut 50g

Butter 50g

Remove the seeds from the dates and chop finely.

Break the cookies into small pieces.

Melt chocolate (break into small pieces), butter, honey in the microwave (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) , mix well.

Chocolate cakes with cherries

Chicken egg – 3 pcs.

Cherry – 1 cup.

Baking powder - 1 tbsp. l.

Wheat flour – 100 g

Butter – 100 g

Milk chocolate – 100 g

Melt the chocolate and butter in the microwave (at 75% power for about 2 minutes) or in a water bath.

Beat eggs with sugar. Gently stir in the sifted flour, baking powder and salt.

Add melted chocolate and stir.

Chocolate cakes in the microwave (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves)

Butter 100g (I used butter margarine)

Baking powder 1 tsp (I use soda 05 tsp)

Melt the chocolate with butter in the microwave (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) .

Beat the eggs with sugar, without fanaticism, not until it becomes a biscuit.

Mix everything except raspberries (any berries).

Chocolate brownie

Black chocolate – 200 g

Add cottage cheese and melted chocolate to the whipped cream. Mix the resulting cream very well.

Mini Coconut Brownies with Chocolate Pudding (No Bake)

200 g biscuit cookies

for making pudding:

approximately 100 – 150 g coconut flakes

pack of chocolate pudding

Dip the cookies into the cream for about a minute, then roll them in coconut flakes and leave to dry for 30 minutes.

Cook the pudding as directed on the package. Coat one side of the cookie with pudding and cover with the second cookie. Place the cookies in the refrigerator to allow the pudding to harden.

No-bake chocolate soufflé cake

Vanilla sugar - 1 pack.

Butter – 60g

A very tasty and easy to make dessert. It can be prepared in small molds or in the form of a cake, but then the ingredients must be doubled.

Chocolates/cherry cakes

Cognac – 1 tablespoon

Cocktail cherry – 50 g

Dried cherries – 50 g

Butter – 150 g

Chocolate cookies – 400 g

Condensed milk – 200 g

Cocoa – 2 tablespoons

Grind the chocolate cookies in a meat grinder. Mix condensed milk with butter until smooth. Add cocoa and cognac, mix again until smooth. Combine the mixture with the cookies and knead the dough.

Chocolate cakes with jam

Wheat flour – 3 cups

Margarine – 250 g

Sugar – 1 glass

Chicken eggs – 2 pieces

Chocolate glaze - to taste

Grind margarine into crumbs with flour, sugar and baking powder.

Add milk and eggs.

Knead the dough, if it turns out liquid, then add more flour.

Roll out all the dough to the shape of your sheet.

Place the dough on a greased baking sheet.

Chocolate brownies with walnuts

Flour with baking powder – 85 g

Cane sugar – 250 g

Butter – 330 g

Walnuts – 250 g

Chicken eggs – 4 pieces

Vanilla extract – 1 teaspoon

Dark chocolate – 250 g

Sweet powder - to taste

Preheat the oven to 180 degrees. Grease a 20x30 cm baking tray with oil and line with baking paper.

Sift flour and cocoa, then add sugar. Add softened butter, eggs and vanilla. Beat everything well. Add crushed chocolate and lightly crushed nuts. Stir well.

Chocolate cherry cake

vanilla cream (heavy cream whipped with vanilla sugar)

1/2-1 tsp. cherry jam

6 pitted cherries

Components for 1 pc.

1 chocolate sponge cake base d=7 cm, height 1 cm

chocolate cream (whipped heavy cream + melted chocolate)

Soak the sponge cake with liqueur. Place a little jam in the center and chocolate cream around it. Place cherries on top of the cream and cover everything with vanilla cream.

Potato cake with chocolate butter

Milk – 1 Glass

Coconut flakes – To taste (or walnuts)

Chocolate butter – 150 G

Rum – 2 tbsp. spoons (or cognac)

Vanilla crackers – 250 G

Cocoa – 3 tbsp. spoons

Sugar – 2-3 tbsp. spoons

We pass the vanilla crackers through a meat grinder or grind them using a blender. Add sugar and cocoa, stir.

Boil the milk. Pour hot milk into the dry mass, also add softened butter and rum (cognac). Mix thoroughly until smooth.

Puffed rice cake (Chocolate crunches).

4 cups puffed rice.

125 gr. butter or margarine.

250 g dark chocolate.

2/3 cup chopped walnuts.

Melt chocolate and butter in a water bath.

Add nuts, raisins and puffed rice - mix well.

Place the resulting mass in the refrigerator for 1 hour.

Express cake-cookies with chocolate cream.

cocoa powder 1-2 tbsp.

Any cookies you like without the inside, 1-2 packs.

butter 50 gr.

Keep the butter at room temperature for 30 minutes until it softens slightly.

Combine butter, condensed milk and cocoa and mix well.

Place the finished cream in the refrigerator for 10 minutes until it hardens slightly (optional).

Walnut cake with chocolate cream

Black chocolate – 100 g

Jam – 1 tbsp. l.

Corn flakes – 50 g

Walnuts – 150 g

Grind the nuts and flakes in a blender, add sesame seeds and honey, mix.

Regular chocolate brownies

100g chopped pecans (I add whatever I have)

100g dark chocolate

100g butter

Preheat the oven to 180*C. Grease the mold with oil.

Melt the chocolate and butter together in a water bath.

Chocolate cakes

New Year's cake "Mice"

cottage cheese (fat content 9%) – 300g; condensed milk – 80g; coconut flakes – 40g; chocolate medals – 60g; chocolate covered seeds – 10g.

Lemon cake with white chocolate ganache

for lemon ganache: lemon (juice and zest) – 2 pcs.; sugar - to taste; snow-white chocolate – 220g; butter – 60g; for dough: sugar – 330g; butter – 170g; testicle – 3 pcs.; milk – 200g; baking powder – 10g; flour – 380g; for decoration: coconut

Chocolate Velvet Cakes

baking powder – 1 tsp; soda – 1 tsp; salt – 1 tsp; cocoa powder – 60g; flour – 100g; sugar – 150g; testicle – 1 pc.; natural yogurt (drink or sour cream) – 120g; vegetable oil – 50g; coffee – 80 ml; for cream: whipping cream (fat) – 150g;

Cakepops "Eskimo"

for custard sponge cake: water (boiling water) – 100 ml; flour – 150g; milk – 100 ml; sugar – 200g; testicle – 1 pc.; vegetable oil – 40 ml; baking powder – 7g; cocoa – 20g; for cream: butter – 100g; condensed milk – 100g; for glaze: chocolate chips

Chocolate spread cakes

butter (or margarine) – 200g; flour – 1.5 cups; sugar – 2/3 cup; baking powder – 1 tsp; interior: chocolate spread (for example, Nutella) - to taste.

Turkish no-bake cake “Wedding Bag” (Gelin Bohçası Tarifi)

flour – 150g; sugar – 100g; cocoa powder – 20g; testicle – 1 pc.; milk – 220 ml; vegetable oil – 40 ml; baking powder for dough – 5g; for curd cream: cottage cheese – 360g; sour cream – 180g; sugar – 150g; decorations: chocolate – 50g; sweet decorations (g

Pancake cakes

for pancakes: flour – 160g; vanillin – 1 pinch; testicle – 2 pcs.; food coloring - optional; milk – 500 ml; sugar – 4 tbsp; for impregnation: chocolate – 40g; sour cream – 130g; condensed milk – 210g; butter – 20g.

Chocolate profiteroles with chocolate cream

for choux pastry: milk – 130 ml; water – 130 ml; butter – 110g; salt – 1 tsp; sugar – 1 tsp; cocoa – 20g; flour – 140g; testicle – 5 pcs.; for chocolate Chantilly cream: cream (fat content 30%) – 250 ml; dark chocolate (cocoa 70%) – 50g; Sakha

Chocolate profiteroles with mascarpone butter cream

for chocolate choux pastry: milk – 130 ml; water – 130 ml; butter – 110g; salt – 1 tsp; sugar – 1 tsp; cocoa – 20g; flour – 140g; testicle – 5 pcs.; for cream: mascarpone (can be replaced with any curd cheese) – 400g; butter – 150

Chocolate profiteroles with craquelin and chocolate cream

for choux pastry: milk – 130 ml; water – 130 ml; butter – 110g; salt – 1 tsp; sugar – 1 tsp; cocoa – 20g; flour – 140g; testicle – 5 pcs.; for shortbread dough (craquelin dough): butter (chilled) – 50g; flour – 60g; sugar (small)

Eclairs with basil (choux pastries with cream and basil)

for choux pastry: milk – 130 ml; water – 130 ml; butter – 110g; salt – 1 tsp; sugar – 1 tsp; flour – 140g; testicle – 5 pcs.; for custard: vanilla – 1 pod; milk – 400ml; egg (yolks) – 4 pcs.; sugar – 80g; corn starch – 3

Paris–Brest cakes with raspberry-lychee cream

for dough: water – 250 ml; flour – 150g; salt – 1 tsp; sugar – 1 tsp; butter – 100g; almond crumbs or slices; testicle – 6 pcs.; for cream: snow-white chocolate – 300g; cream (fat content 35%) – 500 ml; raspberries (fresh) – 50-70g; lychees – 8 pcs.; For

Yin-Yang Shortcake

butter (or margarine) – 200g; sugar – 160g; testicle - 1 pc.; flour – 350g; baking powder – 1 tsp; cocoa powder – 1 tbsp; vanilla sugar – 1 tsp; dark chocolate; snow-white chocolate.

section: Shortbread cookies

Eclairs with custard

for dough: water – 1 glass (250ml); butter – 70g; flour – 150g; testicle – 4 pcs.; salt - a pinch; for cream: milk – 350 ml; starch – 30g; sugar – 65g; butter – 75g; cream (30%) – 200 ml; vanilla sugar – 1 sachet; for glaze: choco

section: Eclairs and profiteroles

Brownie

testicle – 4 pcs.; brown sugar – 300g; butter – 150g; chocolate (black, not bitter) – 200g; roasted nuts – 200g; flour – 60g; cocoa powder – 60g

Chocolate cookies with nuts

chocolate (black) – 400g; testicle – 4 pcs.; sugar – 350g; butter – 90g; walnuts – 160g; flour – 120g; for decoration: dark chocolate – about 70g; butter – 2 tsp; walnut halves - about 30 pcs.

section: Chocolate cookies

Chocolate cake

butter, sugar, eggs, chocolate, milk, ready-made buns, crushed nuts, crushed crackers, chocolate sauce, whipped cream.

section: Cakes, pastries

Nut cakes with chocolate cream

egg, lemon juice, sugar, starch, nuts (peeled), butter, hot milk, sugar, cocoa, egg, bag of vanilla sugar, rum.

Crispy chocolate cakes

butter, chocolate, egg, sugar, flour, salt, vanilla sugar.

Crispy chocolate brownies

butter, soft chocolate, egg, sugar, flour, vanilla, salt.

section: British cuisine, Cakes

Brownies with snow-white chocolate and lemon

puff pastry (ready), egg (beaten white), sugar (coarse crystalline), wheat flour, salt, marshmallows, snow-white chocolate (crushed), egg (beaten yolk), vanilla, whipped cream, lemon zest.

Cakes “Raspberry Kiss”

egg (white), sugar, vanilla extract, pink food coloring, dark chocolate, vegetable oil.

Cake “Intoxicated Franciscan”

butter, sugar, egg, cocoa, baking powder, semolina, ground nuts, ground nuts, sweet powder, rum, egg (yolk), cocoa, butter, chocolate, edible fat.

Brownie cake with coffee and 2 types of chocolate

ground coffee, dark chocolate (broken into pieces), snow white chocolate (broken into small pieces), water (boiling), butter, sweet powder, egg, flour (mixed with yeast).

Alcazar nut cakes

egg (whites), sugar, nuts, chocolate, milk, egg (yolk), sugar, butter.

Cake “Boat”

flour, sugar, egg, butter or margarine, baking soda, vinegar, zest, chocolate, 40g butter (for glaze), walnuts.

Chocolate cake - ordinary recipes with photos

The most unique dessert recipes came to them from French cuisine. So chocolate cakes in various variations first began to be prepared in France, and our housewives really liked them. Almost all of them have long lost their original recipe; a huge number of new variants have arisen, using the most common ingredients for us.

Chocolate cakes are not only quick and easy to prepare, but they are loved by everyone. And after spending a little time on a unique presentation, the cake can be served at the festive table. So, let's figure out how to make a delicious chocolate cake?

Curd chocolate cake - recipe No. 1

Crush the chocolate chip cookies. Melt the butter in a water bath, remove from heat and transfer cookies. Spread the mixture into the bottom of a greased square pan and place in the refrigerator. While the butter and cookies are cooling, melt the chocolate in a water bath and pour in the milk. Mix the curd mass, cheese, mint liqueur, vanilla extract and melted chocolate.

Soak the gelatin in a small amount of warm water and add it to the curd and chocolate mixture. Whip the cream until foamy and add it to the resulting mixture. Place the cream in the mold and refrigerate for 2 hours. Carefully cut into portions, place on a plate and serve.

Layered chocolate cake with almond cream - recipe No. 2

Melt the chocolate in a water bath. Grind the butter with sweet powder, add ground almonds, 2 eggs and corn flour. Pour melted chocolate into the mixture and stir gently. Place one sheet of puff pastry on a baking sheet dampened with water. Spread the almond cream moderately over the surface of the dough, leaving 2 cm from the edges. Brush the edges of the sheet with beaten yolk.

Place a second sheet of puff pastry on top of the cream, pinch the edges well, later we will cut it into portioned chocolate cakes. Brush the top with the remaining yolk and use a knife to make stripes to make the cakes easier to separate after cooking. Bake the chocolate brownies for 10 minutes at 220°C, then reduce the heat to 180°C and bake for another 20 minutes. Remove the baking sheet from the oven, cut into portions and set aside to cool for 15 minutes.

Chocolate cake with custard - recipe No. 3

Grind the chocolate into crumbs. Roll out the puff pastry and cut into three uniform strips. Place the strips on a baking sheet, pierce them a couple of times with a fork to prevent bubbles from forming, and place in the oven preheated to 220°C for 15 minutes. While the shortcakes are baking, boil the milk with half a vanilla pod. Grind the yolks with sugar until white, add flour. Pour the resulting mixture into hot milk and cook until thick. Remove from heat and cool. Whip the cream, adding sugar at the end.

Once the chocolate brownie custard has cooled, add the chocolate chips and stir well. Fold in whipped cream and place in the refrigerator. Place the first cake on a plate, brush it with cream, place the second cake on top and brush it with cream too. Top with a third cake layer, cut into portioned cakes, sprinkle with cocoa or sweet powder and serve.

Chocolate sponge cake - recipe No. 4

Preheat the oven to 180°C. Lightly grease a 20cm square baking dish, preferably glass, with butter. In a saucepan over low heat, combine the butter and chopped sugar-free chocolate. Heat, stirring frequently, until the chocolate and butter are melted, about 4 minutes. Remove the pan from the heat and add sugar and a pinch of salt; stir. Add eggs and vanilla and mix thoroughly. Sprinkle the mixture with sifted flour and stir again. Add chocolate or butter and peanut chunks if using.

Spread the dough into the prepared baking dish in an even layer. Bake for about 30 minutes; insert a toothpick into the middle; the dough should hardly stick to it. If you have an iron pan, bake for a couple more minutes. Do not bake for too long, otherwise the chocolate cakes will turn out dry. Transfer to a wire rack to cool completely, then cut into 6cm square cakes.

Chocolate brownie with watery inside - recipe No. 5

To prepare the chocolate brownies, preheat the oven to 200°C. Lightly grease 6 180ml bowls and sprinkle with cocoa powder. Place the brownie bowls on a small baking sheet. Mix chocolate and butter in a bowl. Place in a steam bath and melt. When the chocolate is completely melted, stir. The cake mix should be smooth and shiny. Remove from heat, add vanilla and a pinch of salt and set aside to cool slightly.

In a large bowl with a mixer on medium-high speed, beat the egg yolks, 3 tbsp. spoons of sugar, 2 tbsp. spoons of cocoa powder and zest, if used, to a thick mass. Place the chocolate mixture into the yolk mixture and whisk thoroughly. The brownie mixture will be quite thick.

In a bowl using a clean bowl, beat the egg whites on medium-high speed until very foamy. Add the remaining 3 tbsp. spoons of sugar and increase the speed to high. Continue beating the egg whites until they begin to hold their shape. Place half of the whipped egg whites into the chocolate mixture and stir thoroughly. Add the remaining whites and stir again. Place the finished mixture equally into bowls.

Bake the brownies for 13 minutes; they should turn out puffy, with cracks on top. The inner surface of the cracks will look moisturized. Remove the cakes from the oven and serve immediately in bowls, or remove the cakes from the bowls using a small knife and place on personal plates. If desired, serve the chocolate brownies with raspberry jam or creme anglaise.

“Korzinochki” cake with chocolate inside – recipe No. 6

To prepare chocolate cakes, grind the butter, add sweet powder, flour, cocoa, grapefruit juice. Beat the whites with almond flakes. Place a small amount of the acquired mass on a greased baking sheet with a tablespoon and lightly press it down. Leave a huge distance between the dough circles. Bake chocolate brownies for 6-8 minutes at 200°C. When the cakes are browned, remove the baking sheet and carefully remove them with a spatula.

Place each roast on an upside-down glass and form a small chocolate basket. Melt the chocolate in a water bath. While stirring, add butter to chocolate. You should get a homogeneous shiny mass. Remove the chocolate from the heat and add the yolks. Beat the whites until stiff, adding sugar at the end of whipping. Carefully fold the whites into the chocolate and place the mousse in the refrigerator for an hour. Fill chocolate baskets with mousse and decorate our chocolate cakes with berries.