1 Stir butter with sugar, then add the sifted cocoa. Easily incorporate the yolks. Add coffee and almond essence and incorporate flour mixed with baking powder and vanilla sugar.

2 At the end, blend the whipped egg whites, incorporating them easily with a palette, from the bottom upwards.

3 Brush with butter and dust with flour a 2-liter round gugelhupf shape. Slowly pour the mixture into the shape and bake at 170 degrees for 35 minutes.

4 Remove and let it cool on a metal grill. Dust with caster sugar.