ingredients :
3 eggs (yolks and whites)
30 g of sunflower seed oil
90 g of 00 flour
10 g of bitter cocoa
80 g of icing sugar (30 g to insert into the egg yolks and 50 g to insert into the egg whites)
40 g of milk at room temperature
1 tablespoon lemon juiceIn a large bowl I add the egg yolks and sugar and then beat with a hand whisk. Once you have obtained a mixture without lumps, pour in the sunflower seed oil and milk and then start mixing vigorously again.

I then add the sifted flour to obtain the desired result.

Once this process is completed, I put the result aside and retrieve the bowl with the egg whites. Then I whip them until stiff with an electric whisk and in the meantime I add the lemon and sugar several times.

When the egg whites are ready, I begin to mix them, little by little, with the egg yolk mixture, mixing slowly and with circular movements.

As soon as the dough is ready, I pour half of it into a clean bowl. Here I add the sifted bitter cocoa and mix well to make everything homogeneous.

At this point all I have to do is take a round mold with a diameter of 18 centimeters and line it with baking paper. On the base I pour the mixture containing the cocoa and after leveling it I also add the rest of the mixture.

Then I gently mix the creams together and take the mold into the oven. I let the cake bake for 45 minutes at 150 degrees. Once the indicated minutes have passed, I continue to cook at 180 degrees for another 10 minutes.

When the dessert is ready I serve it at the table with a sprinkling of icing sugar.

Enjoy your meal.