French Chocolate Cake – Pareve version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and line a round pan 24 cm across with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Melt the chocolate and margarine in a double boiler and let cool slightly.

   Double boiler (bain-marie)orMicrowave

   💡In the microwave, melt in short bursts, stirring in between, until the chocolate and margarine are smooth and liquid.
3. 3
   Stir the coffee into the melted chocolate.
4. 4
   Whip the eggs and sugar 3 minutes, until the mixture is pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature eggs whip better than cold eggs. Take them out of the fridge 30 minutes before baking. Warm eggs also make a more stable foam that holds up in the oven.
5. 5
   Fold the melted chocolate into the whipped eggs gently.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
6. 6
   Sift the flour, cocoa and baking powder over the top, add the salt and Fold gently, just until the batter is smooth.

   ⚙ FoldingSilicone spatulaSifter

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
7. 7
   Pour into the pan.

   Round pan
8. 8
   Bake 30–35 minutes, until a toothpick inserted in the center comes out with moist crumbs.

   ⚙ BakingOvenRound pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Let the cake cool completely.
10. 10
    Sift the powdered sugar over the cake and serve.

    Sifter