 PREPARATION
1. In a bowl, mix the eggs with sugar, salt, oil and milk. Add baking powder and flour, vinegar.
2. Transfer 1/4 of the mixture to another bowl and add cocoa powder.
3. Transfer the dark and white mixture to the bottle and pour onto the baking sheet.
4. Bake at 170°C (340°F) for 40 minutes.
5. Spread with vanilla syrup and sprinkle with hazelnut kernels.
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