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Spray and drum up 20 cm cake ring, place on tray. Preheat oven to 200°
Mix together eggs and sugar over double boiler at medium heat, bring temperature to 40°C.
Continue whisking until mixture becomes light, creamy and thick in texture.
Remove from heat and whisk in kitchenaid until cold.
Sprinkle over sieve THE flour and cocoa, TOGETHER SPRINKLE OVER EGG MIXTURE AND fold through gently with a metal spoon until flour is mixed.
Add melted butter and mix gently. Try not to deflate the sponge.
Pour gently into cake ring, smooth the surface. Bake for 25 – 30 mins, or until a skewer comes out clean.
Cool in tin 15 minutes, remove and continue to cool on rack.