METHOD

1. Sieve the flours and cinnamon into a clean bowl.
2. Separate egg whites from yolks. In another clean bowl, add cream sugar and margarine till white and fluffy. Add the egg yolks and mix well.
3. Whip the egg whites till stiff, set aside in a refrigerator.
4. Put the chocolate in a small bowl and melt it over hot water. Stir in half of the cocoa powder.
5. Combine mixtures in 2 & 4.
6. Mix the whipped egg whites with icing sugar in a separate bowl. Whip further to make a meringue- like mixture. Add in the rest of the cocoa some powder for colour.
7. Gradually fold in the flours in step 1 in the mixture in step 5.
8. Spread evenly into a greased round mould and bake for 35 - 45 minutes.
9. Cool the cake on a wire rack.