I think chocolate nemesis is the best possible name they could have given to this cake. I’m not really sure what it is. Its part cake, part mousse but without a doubt, its 100% decadent, dark, delicious and totally irresistible.
I was pleased that I made it for a friends birthday and gave it away immediately, thus having the temptation removed from my house. It’s now his problem, and he has been nibbling away at it over the course of the last week.
He is a total chocoholic so it was the perfect cake for him.
I stumbled on this recipe a while ago when I got an email from a friend of mine who lives in London. It was more or less a one-liner and said something like ‘ Chocolate nemesis from the River cafe – Google it and make it, it’s spectacular’.
As it turns out I had one of the River Cafe pockets books: Puddings, cakes & ice creams, by Rose Gray and Ruth Rogers, and therein lay the recipe: ‘Easy chocolate nemesis’. I’m not sure if there is a more difficult version, but I was fascinated by this recipe that only contains 4 ingredients and a bit of water.
This is what you need to make this outstanding cake:
- 340gms chocolate pieces or choc broken up – 70% dark couverture
- 225gm unsalted butter
- 210gm caster sugar
This is how you make it and don’t worry if any of it sounds odd or unfamiliar, it will work out.
- Preheat the oven to 160 C / 325F
- butter and line a 23 – 25 cm cake tin with baking paper (if you are using a springform cake tin, wrap some foil around the cake tin so as to prevent any water leaking in)
- melt the chocolate and butter in a double boiler or a bowl which is set over some boiling water, but don’t overheat and don’t allow the bowl to touch the hot water and remove from heat as soon as the chocolate is almost all melted. Then stir off the heat until its all melted (good quality chocolate will melt easily and quickly as I learned on the Lindt petit gateaux course)
- beat the eggs and 70gms of the sugar with an electric mixer until the volume expands to roughly 4 times
- Heat the remaining 140gms of sugar with 100ml of water until dissolved and allow it to boil for about 1 -2 minutes (it will be a light syrup)
- Pour this syrup into the chocolate and butter mixture and allow to cool a little bit
- Pour the chocolate into the egg mixture and mix through until all combined and then pour into the baking tin
- Take a piece of tin foil and wrap this around the cake tin. It will prevent any water from leaking in.
- Put a folded tea towel into the bottom of a deep-sided oven dish and place the cake on this (top tip which prevents the cake from slipping)
- Pour hot water into the pan so that it comes 3/4 of the way up the sides of the pan (I used mainly boiling water but also added tap water to bring the temp down from boiling too hot)
- bake for 50 minutes until set and allow the cake to cool in the pan of water before removing and turning out
The texture of this cake is silky and smooth and feels like baked chocolate mousse. I didn’t think it required any icing, so I finished it off with a dusting of cocoa powder and a few light shavings of white chocolate.
You could top with fresh strawberries or raspberries and serve with cream which would break the intensity slightly.
Thanks, Nic’s for bringing it to my attention, I think this is one of the most delicious cakes I have ever made.
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