n Bottom of the tin lined with baking paper – grease the sides. Preheat the oven to 340 degrees F (170C).nn Separated egg whites from yolks. Mix yolks with sugar and oil on the bright cream. Add sifted flour (except 3 tbsp), baking powder, extract and water. Mix together. Whip egg whites to stiff, add to the dough – mix gently with a spatula.nn Ready dough divided into two parts. To first add sifted cocoa – mix gently, to second add 3 tbsp flour – mix gently. Put in tin dough using spoon or ladle: first spoon with cocoa dough, then white and repeat until the end of the dough.nn Bake cake about 20 minutes at 340F (170C), then increasing the temperature to 360F (180C) and bake for about 50 minutes (until dry stick).nn Cool cake in the mold after cooling pour glaze.nn Chocolate glaze:nn 2 tbsp coconut oilnn 1 tbsp honey or agave syrupnn 1 ½ tbsp cocoa (gluten free)nn Melt oil, add honey and cocoa – mix.n