Israeli chocolate cake

Ingredients for 1 servings:

• 3 eggs
• ½ cup(s) flour
• ¾ cup(s) cocoa powder (for baking, not sweetened cocoa powder)
• 1 cup(s) sugar (reduce to taste)
• ½ cup(s) oil
• 3 tbsp milk
• 1 tbsp vanilla sugar
• 1 tbsp baking powder
• possibly powdered sugar
• possibly cake icing
• possibly chocolate sprinkles

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Combine the flour and cocoa powder, then add the baking powder and vanilla sugar. Separate the eggs, add the egg yolks to the batter, and beat the egg whites until stiff peaks form. Combine the flour and cocoa mixture with the milk and oil until smooth. When it flows easily from a spoon, the batter has the right consistency. Fold in the egg whites and pour everything into a greased pan. Bake in a preheated oven at 180°C (convection oven) for about 45 minutes. Check occasionally with a toothpick to see if it needs a little longer. Then let it cool slightly and cover with powdered sugar or icing, if desired. Tip: Sprinkle with chocolate sprinkles before baking for a delicious chocolate crust! Caution! The oil makes the batter a bit more liquid than usual, so don’t add nuts, chocolate drops, fruit, or anything else! They will just stick to the bottom later. If the