CHOCOLATE NEMESIS CAKE – RIVER CAFÉ
288g caster sugar
340g 70% dark chocolate (good quality)
225g unsalted butter
Dash of vanilla
Set oven temperature to 130C/266F
Start by placing 1/3 sugar quantity with eggs and vanilla in a mixer and leave spinning for at least 10mins, till volume quadruples. Meanwhile, place butter and chocolate in a saucepan and melt gently over simmering hot water, stirring occasionally to allow the whole mixture to melt evenly. Place the rest of the sugar in with 125g of water and melt gently, stirring occasionally. Once the chocolate mixture is melted, remove from heat and pour in the melted sugar syrup and stir gently.
Slow down the mixer speed, pour the chocolate mixture slowly into the egg mixture then speed up again to ensure chocolate is properly mixed in.
Butter a 9” springform tin and place baking parchment at the bottom. Pour final mixture into the tin and place tin in a large baking tray with a kitchen dishcloth underneath to avoid slipping. Fill a baking tray with hot water to reach 2/3 height of the baking tin.
Place in the oven for 90/120 mins. Test by placing a skewer in the cake and it should come out dry.
Leave to cool in the tin and once out of the tin, cover and leave outside not in the fridge. The cake will last a few days if it doesn’t get eaten before….
Serve with crème fraiche or vanilla ice cream.
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