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We put the sugar and water in a kettle on the fire until the sugar melts and becomes a thick syrup. Pour the hot syrup over the beaten egg whites and mix a little more with the mixer.

Add the baking powder, the yolks and the teaspoons of cappuccino, mix a little more, then add the oil.

At the end, gradually add the flour, stirring slowly with a spoon, until everything is incorporated into the dough.

Take half a glass of the composition aside and add the teaspoon of cocoa.

Pour the rest of the dough into molds, and put a little of the cocoa mixture on top; put them in the oven for 20-25 minutes. Bake for the first 3-4 minutes over high heat, then over medium heat.

After they have browned, let them cool for a few minutes and then take them out of the mold.

For a normal cake tray, double the quantities.

Good appetite !

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