INGREDIENTS:
(for a ring-shaped form diameter = about 9 inches or water capacity = 7,6 cups)  

150 gr. (5,3 ounces) butter
150 gr. (5,3 ounces) sugar
3 egg
150 gr. (5,3 ounces) flour
70 gr. (2,46 ounces) cacao powder
150 ml. (0,63 cups) milk
1 packing baking-powder
3 tablespoon confectione's sugar (for decor)
Cooking paper (for decor)

MAKE THE CAKE:

Grease a 9" inch round cake pan with melted butter, dust with flour and put aside in a cool place.  Mix the sugar and the softened butter,
adding one pinch of salt and then one red egg after the other. Keep away the white portion of eggs (dont throw away it!) Stir until the batter is soft and clear. At this point, mix the baking powder to the flour and cocoa powder and start sifting this mixture into the batter.  Add the heavy cream and milk.  Mix well, until the batter comes easily off the spoon.  If necessary, add some milk or flour to reach the right consistency. Beat (shake) white eggs until you are a white soft but firm mass (like snow !). Mix gently beat eggs with the batter
Pour the batter into the pan and bake it in  preheated oven for 20-30
minutes (180 °C - 350 F).  To make sure that the cake is thouroughlly baked, insert toothpick: if the toothpick comes out dry, the cake is ready. Cool off, turn into a platter and wait until cake is cool.

DECORATION:
Cut in the cooking paper some irregular spots and put the paper spots on the cake. Dust the top with confectione's sugar, remove the paper spots and enjoy! This cake is at best the day after.