1. Preheat the oven to 350°F (180°C). Grease a bundt pan* well with margarine (or butter) – this will help to get the cake out of the mold. Separate the eggs and whisk the egg whites until stiff peaks form. Set aside

2. Add margarine (or butter), xylitol (or sugar), rum (or liqueur), and vanilla extract to a large bowl and mix until light and fluffy – about 2-3 minutes. Add the egg yolks and mix until everything looks pale and creamy. In a separate bowl mix flour with almonds, baking powder, and salt. Add to the large bowl in two batches, alternating with the milk, and mix until just combined. Do not overmix the batter! Add the whisked egg whites and carefully fold in – try to keep as much volume as possible.

3. Add about half of the batter to a separate bowl, sift the cocoa powder on top, add about 1 tbsp. of milk and gently mix until you get a nice chocolate batter. Same as before – try not to overmix the batter. Transfer about 1/4 of the light batter to the prepared bundt pan and smooth out on the bottom. Add about half of the chocolate batter on top (try to avoid touching the sides if you don’t want the dark batter to show on the outside). Add the remaining light batter on top and finish with the remaining chocolate batter. Mix/swirl both batters slightly with a spoon or knife to get the marble look (once again – try to avoid touching the sides of the pan). Bake the cake for about 55-60 minutes or until a wooden skewer inserted into the cake comes out clean.

4. Take the cake out of the oven and let it cool inside the pan for about 15 minutes, then carefully remove and let cool down completely on a wire rack. Dust with some confectioners’ sugar before serving (optional). Chocolate glaze is also a nice addition to the cake if you like that. Store (well wrapped) at room temperature for 3-4 days max.