Melt the chocolate and butter for the cake layer in a water bath. Remove from the heat and stir in the sugar. Once the mixture has cooled, add the eggs and egg whites one at a time, stirring well after each. Add the vanilla, milk and stir.
Separately sift the flour with the cocoa, salt and baking powder, gradually add and stir the chocolate mixture to the dry one. Optionally you can add chopped nuts. Puree the berries and strain them to remove their seeds.
Mix the fruit puree and with the brownie mixture and pour it in a form that's 8″ (20 cm) in diameter, which you've greased and floured or covered with baking paper. Top with any remaining fresh fruits after rolling each in coconut flakes.
Put the brownies to bake in a preheated oven at 338°F (170 °C). Pour the chocolate sauce over the brownies, made from the heated liquid cream, to which you've added the crushed and melted chocolate.