Preparation
Take sugar, milk, and cocoa in a deep coliseum and whisk,
Take 1 mug from the admixture and set away,
Add vegetable oil painting to the remaining admixture and whisk,
Add the eggs one by one and beat,
Add flour and baking greasepaint and mix well,
Pour the admixture into a oiled 23 * 30 cm baking visage,
Singe the cutlet in a 180 C degrees preheated roaster until the toothpick comes clean,
Remove from roaster and set away for 5mins., also stick a toothpick each over the cutlet and make bitsy holes( so that the cutlet will absorb the sauce better),
Pour the admixture you separated over the cutlet,
Cover the baking visage with a plastic serape and set away until it cools down.
To the instructions