Chocolate Nemesis Cake
- 2/3 pounds, 1-1/3 ounces, weight Dark Chocolate, No Less Than 70%
- 8 ounces, weight Butter, Unsalted
- 5 whole Organic Eggs
- 7-1/2 ounces, weight Caster Sugar
- 1. Preheat oven to 120C/ 250F/Gas mark 1/2.
- 2. Place chocolate and butter in a bowl and place bowl on top of a saucepan of boiling water, being careful not to get any water into the mixture as the chocolate will seize. Once melted, remove from the heat and allow to cool.
- 3. Combine eggs and sugar in a bowl and beat with an electric beater for 3-5 minutes until light and creamy. Carefully fold the cooled chocolate mixture into the egg mixture and stir until well combined.
- 4. Grease and line a round 22cm (9inch) springform pan and then line the outside of the springform pan with foil.
- 5. Pour the chocolate mixture into the pan and then place it in a large baking tray and pour boiling water into the tray to come halfway up the sides. Bake for 50 minutes and then turn off the oven and leave to cool completely in the oven. Lightly dust the top with cocoa and serve the cake with a rather generous blob of creme fraiche.
chocolate, weight butter, eggs
Taken from tastykitchen.com/recipes/desserts/chocolate-nemesis-cake/ (may not work)