4 large A grade eggs.
1 cup unbleached all purpose flour.
One forth cup cocoa powder.
4 tbp Butter
2 tbp chocolate liqueur or Rum
1 tsp baking powder
1 tsp Vanilla extract
1 cup powdered sugar
· Preheat the oven to 375F
· Coat the mold with spraying oil and flour.
· Mix flour, cocoa powder, powdered sugar, Baking powder together and sieve it through the strainer.
· Melt the butter.
Beat the egg whites to soft peaks.
Gently fold the dry ingredients and then the wet ingredients and transfer the batter to the baking mold. Level the surface and bake for 45 min.
Pierce a toothpick into the cake to see if cooked all the way through.
Take the mold out of the oven and let sit in the mold for 20 min. Run a knife through the sides and unmold the cake upside down. Let cool for 30 min.