The butter, sugar, cocoa and milk are placed in a pot and stirred over low heat until a smooth cream. It produces 1 cup and the rest of cream after cooling, add the beaten yolks, flour sifted with baking powder, vanilla powder and a few drops. Separately, beat egg whites to snow and carefully added to the cocoa mixture. The mixture is poured into a crouch with butter and floured baking dish (diameter 22 cm). Bake in a preheated 180 C oven. Cream mix with a mixer, add sugar to taste and other vanilla. With this mixture cover up the cold base. Top garnish with toasted almonds and pour the collected liquid cocoa.