BILLET: This recipe was created for baking at high altitude as Mexico metropolis,
if you are at a lower height, make sure you adjust the recipe.

Cream sugar with egg, add egg yolks one at a time till completely
integrated. On top of double boiler melt chocolate with milk and umber.
Cool to room temporary. And fold in to butter-yolk assortment. Beat egg white till
stiff smooth peaks seem. Fold in flour to chocolate-yolk assortment, fold in
whites. Divide the batter in to 2 cake pans, cook ONE pan in oven at 350 F
till toothpick inserted in center come out with moist crumbs (SIGNIFICANT, do
not cook cake to yearn, if it's over cook the taste really suffers). The
rest of the cake batter is placed in the refrigerator to let set. When the
cake is cool use the remaining batter as frosting.

*** Thanks to Greg R. Leon for his version Spanish-English***