How to make
In a deep bowl, beat the eggs and sugar until whitened and until the cream is thick enough not to run.
Mix the baking powders with the flour and carefully sift this into the bowl. Beat about 5 min. with the mixer on high. Divide the mixture up into 2 equal parts.
Add the cocoa to one part and stir it until uniform in color. Smear the cake form with the butter and sprinkle with flour to prevent the cake from sticking. Pour the light-colored mixture into the cake form first.
With a spoon, pour on the brown mixture in different spots to make it look colorful and uneven. Once you've combined both mixtures, bake in a moderate 370°F (190 °C) oven about 15-20 min. until the cake hardens. Be careful not to have it end up too dry.
Once the cake cools, put it onto a metal cooking grid to cool completely and then sprinkle with powdered sugar. Serve it cold with coffee or tea.
