A great cake recipe for any occasion:
Preheat the oven to 180 °C. Grease a muffin tin with 12 cavities or place paper cups in the cavities. Melt the butter with the chocolate in a water bath or possibly in a fireproof baking bowl over boiling water. Place in a large wide-mouth mold. Stir all the sugar into the chocolate mixture. gradually beat in the eggs, then add vanilla and almond flavoring. Sift the flour and cocoa powder over it and stir it in. Now stir in the walnuts. Fill the muffin tins almost to the top and then bake for 30-35 min, leaving a test stick clean but slightly sticky. Let stand 5 min and then cool on a cooling rack.
Paper cups can be filled to the brim. Surface will crack and shine nicely. Used as chocolate cooking chocolate semi-sweet: whole milk 1:1.
Fold in the eggs only with a whisk, not a mixer, or the batter will rise too much. It is enough 4/5 of the mass: 140 butter, 120 g of cooking chocolate, 160 g of sugar, 40 g of brown sugar, 3 eggs, 90 g of flour, 75 g of pecans.