• Separate the eggs when still fridge cold, then let sit to get to room temperature.

Brown mix

• On low heat, melt the cocoa, sugar and water, stir constantly.
• When the sugar completely dissolved, remove from heat, add the butter and melt completely while stirring.
• Let aside to cool

White mix

• With a mixer, mix egg whites until firm. Add ¾ cup of sugar slowly and continue to blend to strong foam. Set aside.
• With a hand mixer, blend yolks with the rest of the sugar to a puffed mix.
• Mix in the following ingredients one at a time, letting each to be completely dissolved before adding the next one.

  - Oil – drip in slowly

  - ¼ cup of water

  - 1 cup of flour mixed with 1 tsp of baking powder

  - ¼ cup of water

  - Vanilla

  - 1 cup of flour mixed with 1 tsp of baking powder
• At the last step, blend slowly until you don't see any more flour then stop. Do not over blend otherwise the mixture will be too dense. If needed, add about 2 tbsp of the egg whites mix to make it easier to blend.
• Using spatula, gently fold the egg whites mix into the flour mix. Try to be gentle and don't over stir it to keep the volume of the foam.

Combine mix

• Two ways to join the white and the brown mix:

  - Pour the white to the pan. Add the brown on top and mix a little using a few strokes with the spatula. This will make some puddles of chocolate in the mix.

  - While the white mix is still in its bowl, pour the brown mix on top. Give it a few stirs with the spatula, not too many. Then pour the whole mix into the pan. Move the bowl back and forth as you pour to get layers of mixture.

Finally

• Bake for 45 minutes. Ready if a toothpick comes clean when pushed into the cake.

  It is recommended to check after 30 minutes as time may be different depending on the oven.
• If time pass and not ready yet, put a foil on top of the cake to keep it from burning and continue to bake until ready (check about every 10 minutes
• Keep well covered so would not get dry.