1. In a small bowl mix flour, cocoa, baking powderize, baking soda and
cinnamon. In a large bowl beat egg whites, brown dough, yogurt, vanilla and
almond extract until well blended.Stir in flour mixture and beat until just
evenly moistened.

2. Pour batter into an 8 inch square nonstick (or greased steady) baking
pan. Bake in a 350 degree oven until the center of the cake springs back
when lightly pressed (around 30-40 proceedings). Let cake cool in pan on a rack
for 15 proceedings. Then invert it onto a serving shell. Serve warm or nerveless.
If made beforehand, wrap cool cake airtight and store in a cool place until next
day (freeze for longer warehousing).

3. Just before serving sift powdered sugar over the coat.