Ingredients:

- 2 eggs

- chocolate: 150g 

- butter: 100g

- sugar: half a cup 

- flour: 3/4 cup

first you throw in a bowl the 2 eggs and mixes, then you add half a cup of sugar and mix.  At the same time, on a plate you put the 150g of chocolate and the 100g of butter in the microwave, leave it for 30 seconds or 1 minute until it is very soft and take it out and mix it so that the chocolate mixes with the butter, then  mix the mixes in the bowl and mix them, after this you add the 3/4 of flour and mix it, finally you pass the mixture to a tray and put it in the oven for 40 minutes. 

My favourite recep is chocotorta: 

Ingredients:

 - 3 packages of cookies chocolinas or similar

- 500g of dulce de leche 

- 500g of crean cheese

- 1 bar of chocolate in bar 

- 300cc of milk 

- 300cc of coffee

Ferst put the milk and the coffee in a bowl and mix it. Then put in another bowl the cheese cream and the dulce de leche and mix it. Then moisted the cookies with the líquid (coofee and milk), and put a cap of the cookies in the asadera. 

Then put a cap of the cream cheese with the dulce de leche on the cookies. 

Repeat the ferst cap (cookies) and the second cap (cream cheese). 

Then repeat the ferst cap and, by last melt the bar of chocolate and put the cook in the refrigerator until it will be toughen. 

Method:

1. Wash the rice several times (the recommended amount is six) changing the wate, so that it releases the starch, until the water comes out clear.

2. Put water (about 300 ml.) To boil and put the rice in it, cover the pan and let it boil for about 15 minutes. Turn off the heat and let it rest for another 10 minutes, without lifting the lid in the process.

3. Heat the vinegar slightly and mix with the sugar and salt, and toss on the rice, stirring it to mix. Let it temper.

4. Wash and peel the vegetables. Cut the cucumber and carrot into sticks lengthwise, so that when cut it is in taquitos.


5. Spread the algae leaf, smooth and shiny face down, on a mat. Put a layer of rice on the seaweed, leaving an uncovered edge to make it easier to roll up. Arrange the vegetables on the rice, at the bottom of the seaweed.

6. Roll in sushi, starting at the uncovered end, and helping with the bamboo mat, to form a tight roll.

7. Cut the sushi with a sharp knife into pieces of the size you prefer, usually about 3 cm.

1---  Gather the ingredients.
2---Spray a 10- or 12-inch non-stick or cast iron skillet with a thin coating of cooking spray and heat over medium heat.
3---Beat eggs, water, salt, and pepper until light.
4---When skillet is hot, pour the egg mixture in.
5---As the omelet starts to set, lift an edge of the omelet with a clean spatula and tilt the pan so that the runny, unset portion of the omelet can run underneath and start to set.
6---Repeat on the opposite side. 
7---If adding vegetables or meats, do so now.
8---When the omelet is just about completely set, sprinkle the cheese over half of the omelet. 
9---Then fold the other half of the omelet over the cheese half.
10---Slide onto a plate and serve immediately.

Cake preparation

In a bowl combine flour, sugar, cocoa, baking powder, baking soda and salt. Stir at low speed with the blender.


Add milk, butter and vanilla. Beat with a mixer at low speed, then beat 2 minutes at medium speed, add egg and beat 2 more minutes.


Put in a round mold of 22 cm in diameter, greased and floured.


Bake at 180 ° C for 30 or 35 minutes. Remove from the oven and cool on a rack for 10 minutes. Remove from the mold and allow to cool completely

 

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