On the base: Beat the egg yolks with sugar in a thick cream. Add the milk, the oil and flour mixed with baking powder and cocoa. Pour the mixture into a container (deeper) greased with sunflower oil and flour. Bake at 200C degrees. On the cream: Beat the egg whites with sugar snow. In the court of the stove put the remaining sugar with water. Once the syrup begins to make little bubbles reduce the heat. Let it boil. To check whether the syrup ready, grab a fork and then soak in cold water. It immediately dip in syrup and remove. Blow in it and if you make bubble syrup is ready. The ready Pour syrup into beaten whites with stirring with a mixer. Continue mixing with the mixer at least 10 minutes. Assembling: Remove from oven finished base and reduce oven temperature to 130C degrees on the base pour the resulting cream. Return cake to oven and bake another 10 minutes. The ready cake, still warm, spring with melted chocolate with sunflower oil. Cut it immediately to your desired pieces. Let it cool, not in the refrigerator.