Insanely Chocolatey Chocolate Nemesis Cake
Prepare to indulge in pure chocolate decadence with this *Insanely Chocolatey Chocolate Nemesis Cake*, the ultimate dessert for true chocolate lovers. Crafted with rich 70% dark chocolate, velvety butter, and a delicate custard-like texture, this flourless cake is baked to perfection in a luxurious water bath, ensuring a melt-in-your-mouth experience with every bite. The whipped eggs lend an airy lift, while the glossy sugar syrup binds it all into a luscious masterpiece. Ideal for special occasions or indulgent moments, this show-stopping dessert is best served chilled, topped with cocoa powder, whipped cream, or fresh berries. It's a foolproof way to impress your guests or satisfy your own chocolate cravings. Ready in just 20 minutes of prep time and delivering unforgettable flavor, this iconic nemesis cake is a must-try for fans of elegant, deeply chocolatey desserts!
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Ingredients
- 450 grams dark chocolate (70% cocoa solids)
- 300 grams unsalted butter
- 375 grams caster sugar
- 5 large eggs
- 150 milliliters water
Directions
Step 1
Preheat your oven to 160°C (320°F) and prepare a 23cm (9-inch) springform cake tin. Line the base with parchment paper and wrap the outside tightly with foil to prevent water from leaking in.
Step 2
Set up a water bath by filling a deep roasting tin with enough hot water to come halfway up the sides of the cake tin. Place it in the oven to preheat along with the oven.
Step 3
Break the dark chocolate into small pieces and place it in a heatproof bowl along with the butter. Melt them together over a saucepan of simmering water, stirring occasionally, until smooth. Set aside to cool slightly.
Step 4
In a small saucepan, combine the caster sugar and water. Heat gently until the sugar dissolves completely, creating a simple syrup. Do not let it boil. Remove from the heat and let it cool slightly.
Step 5
Using a stand mixer or hand-held electric mixer, whisk the eggs until they triple in volume. This should take about 5–7 minutes on high speed.
Step 6
Slowly drizzle the melted chocolate and butter mixture into the whipped eggs while gently folding with a spatula. Mix until fully incorporated, being careful not to deflate the eggs.
Step 7
Gradually add the cooled sugar syrup to the mixture, folding gently until combined. The batter will be glossy and smooth.
Step 8
Pour the batter into the prepared cake tin and place the tin in the preheated water bath in the oven.
Step 9
Bake for 75 minutes. The cake should have a slightly set surface but will still wobble in the middle when lightly shaken. It will firm up as it cools.
Step 10
Remove the cake tin from the water bath and let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
Step 11
To serve, remove the cake from the tin and peel off the parchment paper. Dust with cocoa powder or serve with a dollop of whipped cream and fresh berries. Slice using a hot knife for clean cuts.
Nutrition Facts
| Serving size | (1527.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6688.0 |
| Total Fat 472.6g | 0% |
| Saturated Fat 268.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1594.3mg | 0% |
| Sodium 492.4mg | 0% |
| Total Carbohydrate 583.3g | 0% |
| Dietary Fiber 49.0g | 0% |
| Total Sugars 483.9g | |
| Protein 68.6g | 0% |
| Vitamin D 205IU | 0% |
| Calcium 545.7mg | 0% |
| Iron 58.3mg | 0% |
| Potassium 3634.3mg | 0% |
Source of Calories