Ingredients :

180 g of sugar
160 g of potato starch
6 eggs
1 sachet of vanilla sugar
1 knob of butter for the mold (not necessary if it's a silicone mold)
3 tablespoons of cocoa powder (like Nesquik)
50g of almond flour

Preparation :

1. Preheat your oven to 180°C (350°F). Separate the eggs, placing the whites in one bowl and the yolks in another. Whisk the yolks with the sugar until the mixture is pale and creamy. Incorporate the vanilla, then the almond flour and cornstarch using an electric mixer.

2. Whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the previous mixture using a spatula. Divide the two mixtures.

3. Pour the chocolate into the first half of the mixture and spread the "white and dark" batter in the mold, well separated on two layers (checkerboard pattern), and make pretty patterns with a knife on top. .

4. Bake for 40 to 45 minutes. Check for doneness by inserting a knife; it should come out clean. Unmold after it has cooled completely.