45 gr Bitter cocoa
130 gr Butter
10 gr Icing sugar
20 gr Liquid cream
150 gr Potato starch
10 gr Raising flour
180 gr Sugar
240 gr White flour
Butter and lightly flour a ring-shaped mold. Soften the remaining butter to room temperature. Separate the egg yolks from the whites.
Dice the butter and place in a bowl; mix with a spoon until light and fluffy, then add the egg yolks, sugar and vanilla.
Beat to form a smooth mixture. Add the flour, starch and raising agent a little at a time. Finally, add the cream.
Divide the mixture into two equal parts and mix the cocoa into one of them.
In another bowl, whisk the egg whites until stiff, divide into two equal parts and fold gently into each of the two mixtures.
Place the mixtures in the mold, alternating a spoonful at a time, then place in the oven. When baked, dust with icing sugar.