Insanely Chocolatey - Chocolate Nemesis Cake

Name: Insanely Chocolatey - Chocolate Nemesis Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 12 ounces dark chocolate, broken into small pieces (really good quality); 5 eggs; 1 cup superfine sugar; 2 tablespoons superfine sugar; 1 cup softened unsalted butter; 1 cup water; To prepare the cake pan; 2 tablespoons butter; 1 tablespoon all-purpose flour; Optional; 1 cup whipped cream, to serve (optional); 1 cup fresh raspberry, to serve (optional); chocolate curls (optional)

Servings: persons

Cake
12 ounces dark chocolate, broken into small pieces (really good quality)
5 eggs
1 cup superfine sugar
2 tablespoons superfine sugar
1 cup softened unsalted butter
1 cup water
To prepare the cake pan
2 tablespoons butter
1 tablespoon all-purpose flour
Optional
1 cup whipped cream, to serve (optional)
1 cup fresh raspberry, to serve (optional)
chocolate curls (optional)

1
Preheat the oven to 300u00b0F; line an 8-inch diameter shallow cake pan 2 inches deep with nonstick baking paper, then grease it with butter and sprinkle with flour.
2
Beat the eggs with one third of the sugar until the mixture quadruples in volume (this operation will require beating for around 10 minutes with an electric beater). Heat the rest of the sugar in a saucepan with 1 cup water until the sugar dissolves into a syrup.
3
Add the chocolate pieces and the butter. Mix well. When smooth, remove from the heat and leave to cool. Pour the mixture over the eggs while it is still slightly warm and continue to beat gently until it is smooth (no more than 20 seconds).
4
Pour the mixture into the prepared cake pan and place the pan in a roasting pan of hot water. The water must come right up to the top of the mold, so that the cooking is uniform.
5
Bake it for 30 minutes in the oven until it has set. Check for doneness by gently placing the palm of your hand on the surface. If it is not set, continue cooking.
6
Cool the cake in the pan before turning upside down to unmold onto a cake plate. Serve with a spoonful of whipped cream some fresh raspberries or just inhale the cake straight off the plate! If you're feeling really crazy for chocolate, top the cake with chocolate curls too ;).

1542

kcal

Calories

112

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cake, 12 ounces dark chocolate, broken into small pieces (really good quality), 5 eggs, 1 cup superfine sugar, and more.

Yes, Insanely Chocolatey - Chocolate Nemesis Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!