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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Recipe Information
Ingredients
- 340 grams Dark chocolate (70% cocoa solids)
- 225 grams Unsalted butter
- 280 grams Granulated sugar
- 5 large Eggs
- 125 milliliters Water
Instructions
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.
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.
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.
Allow the chocolate and butter mixture to cool slightly before whisking in the sugar syrup.
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.
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.
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).
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.
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.
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
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 45.4 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 56 mg | 4% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 353 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
