Chocolate cream:
Brownie:
Preheat the oven to 350°F.
Oil two 9-inch cake baking pans, place a baking sheet on the bottom, then oil the sheet. If you do not have 2 baking pans, you can make the brownie twice in the same pan.
Whisk the eggs and sugar in a bowl by hand until well combined. Set aside.
Melt the chocolate and butter in bain-marie until smooth (you may also do it in the microwave at medium power, for 1-minute intervals; heat, then stir, and so on). When the mixture is smooth, remove from the heat and add the powdered chocolate. Stir well and incorporate it into the egg mixture. Then add the flour, stirring with a wooden spoon.
Pour this mixture into the prepared baking pans, and bake for 25-30 minutes. Some crumbs should stick when you poke a stick (it should be moist).
Allow to cool at room temperature for at least 2 hours, then remove from the mold.
Chocolate cream:
First chop the chocolate, then add the recently boiled cream. Stir until the chocolate has dissolved completely. Allow to cool.
For the cake assembly:
First put a layer of brownie, then the chocolate cream, and add some berries on top of it. Before putting the other brownie layer, add chocolate cream over the berries, and then place the other layer. Decorate with chocolate cream and berries. You may also use dark or white chocolate flakes.
