Chocolate Cake

Line the bottom with baking paper as well — the cake will release more easily.

Warm the chocolate gently so it doesn’t get too hot and later form lumps.

Make sure the butter is really soft so the mixture becomes airy more quickly.

Only grate the lemon zest thinly so none of the bitter white pith gets in.

The beaten egg whites should be creamy and still slightly flowing, not dry or grainy.

Only fold in, don’t stir, so as much air as possible remains in the batter.

Let the chocolate cool slightly (hand warm) so it doesn’t ‘cook’ the batter.

Tap the pan lightly on the work surface a few times to release large air bubbles.

Near the end, check with a skewer: a few moist crumbs may remain — that keeps the cake moist.

Allow it to cool completely before slicing so it stabilizes nicely.

Only dust the powdered sugar just before serving to keep the surface looking best.