Add <quantity>200<unit>g</unit></quantity> of unsalted butter and <quantity>100<unit>g</unit></quantity> of cocoa powder to a pan over low heat. Whisk until everything is melted and combined

Add <quantity>200<unit>g</unit></quantity> of sugar and whisk until homogeneous. Turn off the heat

Preheat the oven to <temperature>140<unit>°C</unit></temperature>

Add <quantity>3</quantity> eggs and <quantity>2</quantity> yolks to a bowl. Whisk until combined

Sieve the egg mixture into the pan and whisk until homogeneous

Grease a cake pan with butter and dust an even layer of cocoa powder

Transfer the batter to the cake pan

Fill a large pan with water up to a thumb high and carefully place the cake pan inside of it. Bake it for 1h20m until firm

Remove from the oven and let it cool down at room temperature

Transfer to the refrigerator for 6h until is firm enough to unmold

Decorate with fresh strawberries, cape gooseberries, and blueberries. The dense chocolate pudding is ready

Take a bite and enjoy!