Instructions: Heat oven to 350 degrees. Line two 8-inch round cake pans with parchment paper, butter the parchment, dust with flour, and set aside.

Set the bowl of an electric mixer over a pot of simmering water. Combine eggs and sugar in a bowl; whisk until mixture reaches 110 degrees.

Transfer bowl to electric mixer; beat on high speed until well mixed, about 8 minutes. Sift together flour and cocoa; then sift flour and cocoa over egg mixture, folding into mixture in three batches and scraping down sides of bowl with rubber spatula. Add melted butter in a steady stream. Add vanilla. Fold gently and pour out into prepared pans.

Bake until cake is springy to the touch, about 18 to 20 minutes. Remove from oven, cool on a rack, and invert onto a plate.

Makes 1 eight-inch cake.

Cuisine: "Mexican"

Yield: 1 eight-inch cake

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