½ cup (70 g) unbleached all-purpose flour

2 tbsp cocoa powder

2 eggs

½ cup (105 g) sugar

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

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

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

Sift the dry ingredients over the egg mixture and gently fold in with a spatula or whisk. Spoon the batter into the prepared pan.

Bake for about 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely in the pan. Do not unmould the cake.

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