“YOU ARE MY SWEETEST DOWNFALL. I LOVED YOU FIRST…I LOVED YOU FIRST.” Regina Spektor.
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!!!
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
- 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!
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!
Adapted from Food & Wine