Whisk the eggs with the brown sugar at high speed mixer until a thick white foam. Cane sugar gives baked goods a caramel taste. Continuing to whisk, a thin stream add the oil.

Sift flour, cocoa and baking powder. And three, actively stirring with a spatula from the bottom up, gotta bring in the dough. Pour the dough into a silicone form, greased with vegetable oil.

Now the stuffing. You can use raspberries, blackberries or black currants. All berries go well with chocolate. Raspberries crumble in starch and spread in the dough. Put the form in preheated oven to 180C. Bake until dry kindling. Approximately 40 to 45 min. Guided in their oven. I had to cover with foil to not burnt the top and the dough is evenly raised.

Let cool in the form, then on the grill.

Make glaze. Milk bring to the boil, add the butter and broken pieces of chocolate. I got this time was 60%, so I added cocoa powder. Stir until smooth, and finish to create our chocolate pleasure.