Chocolate Nemesis

1. 1

   Preheat your oven to 300u00b0F and place the rack in the middle position. Butter a round cake pan, line the bottom with parchment and butter the parchment.

2. 2

   Melt together the chocolate and butter in a large bowl set over a pan of simmering water (or double boiler). Stir occasionally until smooth and then remove from the heat.

3. 3

   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 is thick enough to form ribbons when the beater is lifted.

4. 4

   In a small saucepan over medium heat add the remaining 2/3 cup sugar with the 7 tablespoons of water and stir until 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 cool about 10 minutes.

5. 5

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

6. 6

   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 taking it out of the pan, about 2 hrs. I actually let the cake cool in the water bath and then refrigerated it overnight. It was still easy to unmold the next day. 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.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.