The River Cafe Chocolate Nemisis
Indulge in the decadence of the famous River Cafe Chocolate Nemesis, a rich and velvety flourless chocolate cake that's a chocoholic's dream. Crafted with just five simple ingredients—dark chocolate, unsalted butter, sugar, eggs, and water—this luxurious dessert is all about intense flavor and melt-in-your-mouth texture. The secret lies in its water bath baking technique, ensuring a silky, custard-like interior with just a hint of a delicate crust. Perfect for dinner parties or celebratory occasions, this show-stopping cake is best served chilled, paired with whipped cream or a scoop of vanilla ice cream for an irresistible finish. With minimal prep time and maximum wow factor, the Chocolate Nemesis is the epitome of indulgent simplicity.
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Ingredients
- 340 grams Dark chocolate (70% cocoa solids)
- 225 grams Unsalted butter
- 280 grams Granulated sugar
- 5 large Eggs
- 125 milliliters Water
Directions
Step 1
Preheat your oven to 160°C (320°F) and line a 20cm (8-inch) round springform cake tin with parchment paper. Wrap the outside of the tin with foil to prevent water from seeping in during baking.
Step 2
In a medium saucepan, combine the sugar and water. Heat gently until the sugar dissolves, creating a sugar syrup. Once dissolved, remove the saucepan from the heat and set it aside.
Step 3
Melt the dark chocolate and butter together in a heatproof bowl set over a pan of gently simmering water (making sure the bowl does not touch the water). Stir until the mixture is smooth.
Step 4
Allow the chocolate and butter mixture to cool slightly before whisking in the sugar syrup.
Step 5
In a separate bowl, crack the eggs and whisk them until they become pale and fluffy, about 5-7 minutes. An electric hand mixer or stand mixer works best for this step.
Step 6
Gently fold the whisked eggs into the chocolate mixture in three stages, ensuring everything is well combined but trying not to knock out too much air.
Step 7
Pour the batter into the prepared cake tin. Place the tin into a large roasting pan and carefully fill the roasting pan with boiling water to come halfway up the sides of the cake tin (this creates a water bath to prevent cracking).
Step 8
Bake in the preheated oven for 50-60 minutes or until the edges are set but the center is still slightly wobbly. The cake will firm up as it cools.
Step 9
Remove the cake from the oven and the water bath. Let it cool completely in the tin before transferring it to the fridge to chill for at least 4 hours or overnight.
Step 10
Once chilled, remove the cake from the tin, slice, and serve. The Chocolate Nemesis pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
| Serving size | (1095g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5099.2 |
| Total Fat 361.4g | 0% |
| Saturated Fat 203.6g | 0% |
| Cholesterol 1428.2mg | 0% |
| Sodium 455.1mg | 0% |
| Total Carbohydrate 437.9g | 0% |
| Dietary Fiber 37.1g | 0% |
| Total Sugars 362.5g | |
| Protein 59.5g | 0% |
| Vitamin D 205IU | 0% |
| Calcium 436.4mg | 0% |
| Iron 44.9mg | 0% |
| Potassium 2824.2mg | 0% |
Source of Calories