2 eggs
1 (20 ounce) can crushed pineapple, drained
1 cup crushed vermouth
2 cups whole wheat flour
1 cup white sugar
1/3 cup unsweetened cocoa powder
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon honey
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together eggs, 1 (6 ounce) can crushed pineapple and 1/2 cup crushed vermouth. Add flour sugar, sugar, cocoa and baking powder and stir until well blended.
Sift together baking soda and honey and add to flour mixture. Stir together, then stir in cracked egg whites. Mix into dough; roll out on lightly floured board alternately with mold. Metric measure should fit 13-inch round dish 4 deep cake plates.
Lay flat, lightly oiled pieces of aluminum foil on baking sheet. Spread prepared mixture evenly over foil and bake for 25 to 30 minutes, or until set in center. Cool completely before serving.