December 26, 2015 by dgarnett2013
Chocolate Nemesis: The River Cafe Cook Book (Blue Book) by Rose Gray & Ruth Rogers
- 675g dark chocolate, broken into small pieces (shards)
- 10 whole eggs
- 575g caster sugar
- 450g unsalted butter, softened.
Preheat the oven to 160℃. Line a 30cm x 5cm cake tin with greaseproof paper, then grease and flour it.
Beat the eggs with a third of the sugar (191g) until the volume quadruples – this will take at least 10 min in an electric mixer.
Heat the remaining sugar (382g) in a small pan with 250ml water until the sugar has completely dissolved to a syrup.
Place the chocolate and butter in the hot syrup and stir to combine. Remove from the heat and allow to cool slightly.
Add the warm syrup to the eggs and continue to beat, rather more gently, until completely combined – about 20 seconds, no more.
Pour into the cake tin and place in a bain-marie of hot water.
It is essential, if the cake is to cook evenly, that the water comes up to the rim of the tin. Bake in the oven for 30 mins or until set. Test by placing the flat of your hand gently on the surface.
Leave to cool in the tin before turning out.
Taken to Rose’s house for lunch on Boxing day.