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. This looks heavenly! Great job!

  2. This cake looks so rich and delicious, Anne! I love how you decorated it too! Please send a big slice of this my way!

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

  4. ….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!

  5. Pure decadence! Rich and delicious! What a lovely recipe! xx

  6. Delicious and flourless!!! Wow, I will definately give it a try. I am sure my dietitian will kill me for this but I think it worths it… :-)

  7. 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!

  8. This cake is perfect to satisfy an intense chocolate craving! Lovely presentation.

  9. 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!

  10. Glad to have you back, Anne! This looks amazingly decadent, yum!!

  11. 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.

  12. wow This is the type of chocolate cake I really love!

  13. I was just thinking that I don’t know how I’m going to make it through the next few weeks. Maybe this will help. :)

  14. Love the presentation with the flowers on top!

  15. 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.

  16. Beautiful cake! And gotta love that Fairy Hobmother love :)

  17. 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!

  18. 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.

    • 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! : )

  19. Wow, just wow. I don’t think it’s safe for me to have this recipe in my possession…

  20. I could use a gigantic slab of that after the week I’ve had! I’m convinced chocolate is really what makes the world go round…

  21. Yum! The chocolate cake looks so thick and delicious!

  22. This is so gorgeous, that contrast of colors makes it heaven.

  23. 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

  24. 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!

  25. Outrageously good! That is what I want to hear about chocolate cake. This I have to try! Glad your blog trouble is sorted now, Anne.

  26. What a lovely luscious cake this is! I love your powdered sugar technique. Much better than frosting. This cake probably didn’t even need frosting!

  27. What beautiful photography and a decadent dessert. Mmm…thanks for a great recipe!

  28. This is the perfect quote for such a decadent dessert!

  29. William Davis says:

    Wow! Delicious. Thanks so much for a great chocolate treat.

  30. OMG, just pinned this so I can make, thinking as a Christmas treat, it is Christmas after all and this would be like a dessert present!

  31. 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! : )

  32. 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! : )

  33. Can you plz tell me how many ounces are in a stick of butter and what size cake tin you use thank you

    • 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! : )

  34. 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! : )

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