Flour mixed with baking powder. Sugar and eggs whipped to a froth. Melt the chocolate and butter, mix well. Mix everything together, let the dough stand for 10 minutes.

Pour the mixture into the mold, bake in a preheated 170 degree oven for about 15-20 minutes... to dry splinter. Cool. Baking time will depend on the size of the form, I have a ring with a diameter of 22 cm Cake designed for the form in diameter 24 see

To put a brownie on a plate (substrate for cake, tortonese), wear ring, ring from the inside to pave the acetate tape.

Whip the cream in a magnificent mass, to stand down. Soak gelatine in cold water. The sugar and water to boil to 118 degrees, while the syrup cooks, whisk the yolks, pour the hot syrup in a thin stream into the yolks, continuing to mix the mass, it should be air. I have it took about 20 minutes for mixing, cooking of the syrup and cooling. Squeeze the gelatine and add to the hot yolks with the syrup, add vanilla essence, beat a lot until she cools off. Egg yolks I have left 5 pieces, 6 pieces sometimes, the number will depend on the size of the eggs.

Mix the syrup with the whipped cream and pour into mold with brownie. Put in the refrigerator.

Cream to heat the chocolate to melt, mix and pour on top of the cake. To give the cake to stand for at least 8 hours in the refrigerator.

Enjoy your tea!!!