Evelyne's Chocolate Cake

I have a pronounced sweet tooth, and for me, chocolate – especially dark chocolate with roasted hazelnuts – is a true addiction. Have you ever tried French chocolate croissants – pain au chocolat? They are a delightful starting point. I prefer them to even the most wonderful croissants with almond cream. These pastries are simple to bake at home. Here's how: take a square of puff pastry, place two chocolate sticks parallel to the edges and roll both sides towards the middle. Then, place the pastries on a baking sheet and bake until golden brown. Enjoy them hot – it's like nothing else. The combination of chocolate and bread is one of the most delicious. In the frugal post-war years of the 1950s and 1960s, French children had bread with butter and a slice of chocolate for a snack. The soviet version was bread and butter sprinkled with sugar. Another excellent combination is chocolate and bananas. Slice the bananas in half, sauté lightly in butter and flambé in rum. Then, warm the bananas for 3 minutes on each side, melt the dark chocolate with a bit of water (not butter) and pour over the top. For the ultimate indulgence, top with whipped or chantilly cream. But what I really want to share is a unique flourless chocolate cake recipe and my fail-proof brownies. And let's also talk chocolate mousse…