Chocolate Nemesis

“YOU ARE MY SWEETEST DOWNFALL.  I LOVED YOU FIRST…I LOVED YOU FIRST.”  Regina Spektor.

Chocolate Nemesis | From My Sweet Heart

The dictionary defines nemesis as ‘the inescapable or implacable agent of someone or something’s downfall.’  And for me….that usually amounts to pastry dough!  But I have to tell you, this chocolate conqueror, well…….you won’t want to escape!  This fabulous dessert is a delicious cross between a flourless chocolate cake and an Italian budino.  It is rich, creamy, fudgey and very intensely chocolate!   And I’m not ashamed to tell you that this is just what I needed after a chaotic week of sorting out my behind the scenes blog woes!  This may be exactly what you need, too. . . . .

Mmmmm.  See?  Don’t even try to resist!!!

 

Chocolate Nemesis | From My Sweet Heart

 

I don’t care what the question is. . . . chocolate nemesis cake is most definitely is the answer!

This is a pretty rich, mousse like cake.  And it’s almost like eating fudge! A little bit goes a very long way!

 

Yields: 10-12 servings

Level of Difficulty:  Easy

 

CHOCOLATE NEMESIS:

  • 2 sticks of unsalted butter (plus additional for greasing the pan)
  • 12 oz of good quality bittersweet chocolate (70% cacao), coarsely chopped
  • 5 large eggs
  • 1 cup of sugar, divided
  • 7 Tablespoons of water

 

Preheat your oven to 300°F and place the rack in the middle position.  Butter a round 8 inch cake pan with 2 inch sides,  and line the bottom with parchment and butter the parchment.

Melt the chocolate and butter in a large bowl set over a pan of simmering water.  Stir occasionally until it is smooth and then remove from the heat.

In a separate bowl, beat together the eggs and 1/3 cup of sugar with an electric mixer at high speed until it has tripled in volume and thick enough to form ribbons when the beater is lifted.  In a small saucepan over medium heat add the remaining 2/3 cup sugar with the 7 tablespoons of water and stir until the sugar is dissolved and the syrup is clear (about 2 minutes.)  Pour the hot syrup into the melted chocolate.  Stir to combine and then let the mixture cool for about 10 minutes.

Add the chocolate syrup to the egg mixture, a little at a time while beating at medium speed.  Continue to beat until it is just incorporated and then pour the mixture into cake pan.

Place the cake pan into a roasting pan that has been lined with a kitchen towel.  Add enough boiling water to reach about 3/4 of the way up the sides of the cake pan.  Bake just until set about 50-60 minutes.  Cool the cake completely in the water bath before unmolding, about 2 hrs. Run a thin knife around the edges of the cake pan to loosen if necessary.  Place a plate over the pan and flip the cake onto the plate.  Carefully peel off the parchment.

This flourless chocolate cake is outrageously good.  But it is dense and rich and it is best served with some home made whipped cream to lighten it up.  I also served it with fresh berries and chopped hazelnuts!

 

Chocolate Nemesis | From My Sweet Heart


NOTE:  I’ve made this cake twice already.  It was THAT good and THAT easy!  While the first time I simply decorated it with raspberries and whipped cream, the second time I used fresh flowers and a stenciling of powdered sugar.  Simply place the stencil of your choice directly on the top of your cake.  Press gently.  And using a small, metal strainer, sprinkle the powdered sugar on top.  Remove the stencil and serve immediately.  I did not have any stencils at hand so I used one of those paper doilies that usually go on a cake stand.  It worked perfectly!

 

Enjoy!

:-D

 

Adapted from Food & Wine

Comments

  1. says

    Wow – that is an awesome recipe….and it sounds delicious! I love beating eggs and sugar together to ribbon stage…it’s SO pretty!

  2. says

    ….I forgot to add…I’m glad you’re back on-line! Congratulations on your visit from the Fairy Hobmother! I’m super happy for you!

  3. says

    Oh my, this does look wickedly dense and so satisfying for chocoholic cravings. Love your presentation with the pretty flowers, too. I love the idea of making this and let it last all week… hope all technical problems are ironed out. Can be so frustrating!

  4. says

    Hooray you were dusted!! That Fairy Hobmother is a sweetie pie. This cake is one of the most tempting desserts ever. I want to make this even though I know it means revving up the workouts. This cake wouldn’t be sent to work with my daughter either!

  5. says

    I think I would get some pretty freakin’ big hugs from Dudette and Hubby if I made this for them. It would definitely be a labor of love since I don’t like chocolate and this is some MAJOR chocolate. Talk about decadent and rich. The photos (which are gorgeous) just ooze both. I’m loving the doily powdered sugar edge as well. Fantastic decorating idea.

  6. says

    The entire cake looks lovely…. from the flowers to using the doily with the powdered sugar it all looks fantastic. I bet this cake was rich.

  7. Anne says

    Hey thanks everyone for you lovely comments. I LOVE feedback, suggestions and ideas. However, I only post comments if they are attached to another blog site or if the commenter has a LEGITIMATE email address. If my personal email to your address comes back as undeliverable, your comments will not be posted. It’s a hard and fast rule of mine. It helps to keep me sane! Enjoy everyone!!!! ;- }

    Oh..and by the way….I am also of the belief that while it’s nice to have a healthy sense of esteem, most food bloggers don’t do what we do to have our egos stroked. Rather, we are in it for the sheer enjoyment of making the kind of food we like to make, sharing it, building friendships and developing a network of support among other like minded people. I mean really….how many of your friends are willing to listen to you talk about food all day long? Just take a look at my post for my strawberry tart in the category of The Food Hospital. ‘Nuff said!

  8. says

    Yay, Anne is back and with a bang!! I am a dark chocolate devotee and this cake looks positively scrumptious… Look at the layers of moistness and chocolaty decadence in those sliced photos… I can just imagine how heavenly it tastes. I particularly like how you’ve paired it with raspberry – perfect combination. A quick question, is 1 stick of butter equivalent to 1/2 cup? k.

    • Anne says

      Kelly….I’m becoming a fan of dark chocolate over any other kind as well! And yes…1 stick is 1/2 cup! And thanks Kelly….not only am I learning more about baking as I go along…I’m learning more about computer programming! Yay! : )

  9. says

    Hey Anne! How did this post escape me!!! Talk about an absolute beauty! That first photo should be in a food magazine. Gorgeous! I’m so happy you got a special gift granted by the fairy Hobmother. I’m still stunned that I was so lucky (thanks to Sandra)!

    PS… I saw your comments above… I hope you’re not having any trouble with posters. : ( Stick to your guns… this is your blog and you are the sheriff in this town. Sending you a big hug.. have a great weekend! ~ Ramona

  10. Anne says

    Thanks Nava and Sook and Ramona! And Ramona…..Isn’t the fairy Hobmother wonderful!!! You will never guess what I bought with my gift card. COOKBOOKS! I know, I know….big surprise! Curious what you will treat yourself to as well! And a HUGE hug back to you!

  11. Penny Emerson says

    So this would be considered gluten free? I think it would be the perfect dessert without having to buy special ingredients.

    • Anne Boeckl says

      Hi Penny! Yes, this is gluten free and as long as you have some decent dark chocolate lying around, I’m sure you probably have everything else you need. Hope you enjoy it! : )

  12. HollyBooBeau says

    Question – what are your thoughts on freezing this? I am getting married in March and I am making a lot of the desserts for the dessert bar – Was thinking of making 2-3 of these ahead of time? Can you email me the answer?

    • Anne Boeckl says

      Hi Holly, and I would not recommend freezing this. It’s meant to be served at room temperature, and very soft. I actually put mine in the refrigerator because I wasn’t able to photograph it right away. So mine is more dense, but just as good. Sent you some emails and am on the lookout for great desserts you can make ahead and freeze! : )

    • Anne Boeckl says

      Hi Liz, there are 4 ounces in a stick of butter and I used an 8″ round cake tin. Sorry about that, I’m going to adjust these details in my post! : )

  13. Jeanne Holmes says

    Just saw this on face book; copied and pasted recipe and pics of this cake that looks like pie…can’t wait to try it! I’m a fellow-chocoholic, and a grandma {of 13}.

    • Anne Boeckl says

      Hi Jeanne! And I’m glad to have a fellow chocoholic stop by! If your grandkids are chocoholics, they may like this, too! Hope you enjoy and thank you for your comments! : )

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge