How to make
First, separate the whites and yolks of the eggs. Put the yolks in a smaller bowl and the egg whites in a larger bowl.
Then add 60 grams of sugar to the bowl with the yolks and start beating with a mixer. After about two minutes, the mixture will resemble white cream.
Then beat the egg whites with the remaining sugar until a fluffy mixture is obtained. For novice cooks I can give them advice if they are not sure if they have beaten the egg whites enough, when they turn the bowl upside down, the mixture should not fall, it should be very thick. It can be done by hand too, but it will take a lot longer.
Mix the white cream with the egg whites and slowly mix until a homogeneous mixture is obtained. Sift the flour and add it. Mix well until there are no lumps of flour.
Put baking paper in a suitable baking pan, it shouldn't be too big and pour the mixture inside and level it out well with a wooden spatula.
Bake the cake in a preheated oven at 360°F (180°C) until done. You can tell if it's ready when you insert a toothpick and if it comes out dry, then it's ready on the inside, if not - the cake needs to be baked a little more.
While the cake is baking, melt the butter on the stove and then slowly add the water. When it boils well, add the sugar and stir until it melts and becomes a syrup. Then reduce the heat and add the cocoa. Blend until it turns into a very smooth mixture without any lumps.
After the cake is ready, take it out of the oven and wait for it to cool down a bit. When it is almost cold, pour the syrup and wait for it to absorb well.
I personally leave it overnight just in case.
Enjoy this Very Tasty Syrup Cake! :)
