Ingredients (12 servings)

• 225g flour (1 cup) (+ a bit for the cake pan)
• 150g granulated sugar (3/4 cup)
• 130g butter at room temperature (4.5oz) (+a bit butter for the cake pan)
• 60g unsweetened cocoa (2oz)
• 1 teaspoon baking powder
• 2 eggs
• 1 egg yolk
• 2 egg whites
• 2 tablespoons milk
• 1/4 tablespoon vanilla sugar

Instructions (Time: 1 hour)

Start by preheating your oven to 180ºC (350F). Grease and flour a cake pan (I used a 22cm (8in) cake pan). Beat the sugar with the butter until you get a homogeneous batter.

Add the two eggs and the egg yolk and mix well.

Add the flour, baking powder, cocoa, vanilla sugar and milk and mix until your batter starts to have bubbles.

Beat the egg whites until they’re stiff and fold the egg whites in the cocoa batter.

It’s a rather dense batter even after adding the egg whites. But that it’s fine you should be in the right track.

Transfer the batter to the cake pan and bake for 30-35 minutes.

Before taking the cake out of the oven check with a toothpick if the cake is baked in the middle (the toothpick should come out clean or with a few crumbs on it).

The recipe suggested adding some chocolate and cream sauce but I skipped that part and it turned out to be a very tasty cake on its own!