Preheat oven to 325 F / 190 C degrees. Grease and flour a baking pan. Mine was oval-shaped (see photos) with approx. 35cm in lenght and 25cm in width.

Separate the eggs and add the egg yolks to a bowl. Add the water and Green Sugar/sugar to the egg yolks. Beat this at high (using a hand mixer or a professional mixer) for a couple of minutes.

Add coconut oil (or melted butter), vanilla, rum and salt to mixer and continue beating until butter/oil is fully incorporated.

Mix the cocoa and flour together in a bowl and add to the mixing bowl in batches, Mix thoroughly.

Add the milk a bit at a time and mix. The mixture will be almost liquid, but don't worry.

In a separate large bowl, add egg whites and vinegar and mix until egg whites are stiff.

Add a bit of the egg whites to the cocoa mixture and gently fold in. Next you reverse and add a bit of the chocolate mixture to the egg whites. Repeat until everything is well mixed.

Pour the batter in the baking dish and bake for 50-60 minutes or until done. The baking time may differ, depending on your oven.

Very important! Let it cool completely before cutting. When cooling the layers of this magic cake will separate. When hot, the cake will still be jiggly and won't have the proper texture.