¾ cup (105 g) unbleached all-purpose flour

½ cup (50 g) cocoa powder

1 tsp baking powder

¼ tsp salt

6 eggs, at room temperature

1 cup (210 g) sugar

1 tsp (5 ml) vanilla extract

With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) springform pans with parchment paper. Do not butter.

In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.

In another bowl, beat the eggs, sugar and vanilla with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon.

Sift the dry ingredients over the eggs and fold in with a spatula or whisk. Spoon the batter into the prepared pans.

Bake for about 25 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool on a wire rack. Run a thin blade between the cake and the pan to unmould.

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