• 4 eggs (at ambient temperature)
• 500 ml whole milk
• 150 g of sugar
• 125 g of butter
• 70 g of flour
• 45 g sour cocoa in non-sugar powder
• 1 pinch of salt
• 1 tablespoon of water soup
Preheat the oven to 150°C in traditional heat.
Melt the butter in the microwave and let it dry.
Heat the milk then let it boil.
Separate the yellow and white.
Using an electric drummer, beat egg yolks, sugar and water for a few minutes.
Add the melted butter and keep beating.
Tame flour, cocoa powder and salt on the mixture and mix quickly, still in batter.
Add lukewarm milk progressively and beat to mix well.
Washing and drying the whip.
Set the egg whites in the snow.
Delicately incorporate and several times the whites into the dough, especially not too much mixing.
Pour the mixture into a round mold of 22cm diameter or 20cm square. The dough is liquid, it’s normal. With the back of a spoon or spatula, straighten the surface.
Bake for about 50 minutes. Check the baking, and possibly add a few minutes. It must be very slightly shaking in the center when the oven comes out.
Let the cake cool before tearing it down then keep it cool for a few hours (making it the day before is even better).
While serving, sprinkle cocoa powder or ice sugar.