Chocolate nemesis: The River Cafe
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Chocolate nemesis: The River Cafe
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The famous Chocolate nemesis recipe from The River Cafe in London.
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Ingredients
- 350 grams chocolate broken into chunks- 70% dark couverture
- 225 grams salted butter the original recipe calls for unsalted but I like salted
- 5 large free-range eggs
- 210 grams caster sugar divided into 1 cup and 1/2 cup
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Instructions
- Preheat the oven to 120C / 248F.
- 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 from leaking in. It is better not to use a springform tin here.
- Melt the chocolate and butter in a double boiler or a bowl which is set over some boiling water. Do not allow the bowl to touch the hot water and remove it from heat as soon as the chocolate is almost all melted. Then stir off the heat until it is all melted. Good quality chocolate will melt easily and quickly.
- Beat the eggs and 70 grams of the sugar with an electric mixer until the volume expands to roughly 4 times.
- Heat the remaining 140 gms of sugar with 100 ml 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 it to cool a little.
- Pour the chocolate into the egg mixture and mix through until all combined and then pour into the baking tin.
- Put a folded tea towel into the bottom of a deep-sided oven dish and place the cake on this (this will prevent 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 1 hour to 1.5 hours until set. The cake will be ready when it just starts pulling away from the sides of the tin. Allow the cake to cool completely in the pan of water before removing and turning it out.
Notes
- Allow the cake to cool in the cake tin in the water before removing it and placing it on a serving plate. This cake can be made in advance and refrigerated until required.
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