Preheat the oven to 350℉. Grease a 9-inch round cake pan (not springform) or coat it with nonstick cooking spray. Line the bottom with a circle of parchment paper.

In a double boiler, melt the chocolate gently over hot water. Keep warm.

In a medium bowl, with an electric mixer, whip the non dairy cream with the 2 tablespoons sugar until the mixture forms soft peaks. Set aside.

In a large bowl, with an electric mixer, beat the eggs on high speed until doubled in volume. Gradually add the remaining ½ cup sugar to the eggs, 1 tablespoon at a time. Continue beating until the eggs have fully tripled in volume and are light and fluffy, about 10 minutes.

Pour the coffee onto the chocolate and stir until combined. Fold the egg mixture into the chocolate in 3 additions, working quickly to incorporate each addition. Fold in the cream mixture. Pour the batter into the prepared pan. Place the cake pan in a large roasting pan and add enough hot water to the roasting pan so that it reaches halfway up the sides of the cake pan (this helps the cake cook through evenly).

Bake the cake for 40 to 50 minutes, or until it still jiggles in the center when gently shaken. Cool completely in the pan on a rack. To unmold, slide a small knife or spatula around the edge of the cake to loosen it from the pan. Cover the top of the cake with a sheet of waxed paper. Place a plate upside down over the paper and invert pan and plate together. Remove the cake pan and parchment liner. Place a serving platter on the bottom of the cake and turn right side up.

Slice the cake and serve with pareve whipped cream.