Easy Small Chocolate Nemesis

14 July 2016

River Cafe Cook Book Easy
Italian-style seasonal greetings from Ruth Rogers who introduces her most famous dessert

Serves 8

340g chocolate 70%
225g unsalted butter
5 eggs, organic
210g caster sugar

Preheat the oven to 120° Celsius.

Using extra butter, grease a 25cm cake tin, and line with parchment paper.

Break the chocolate into pieces and melt with the butter in a bowl over simmering water. Beat the eggs and 70g of the sugar in an electric mixer until the volume quadruples.

Heat the remaining sugar with 100ml water until dissolved into a light syrup. Pour the hot syrup into the melted chocolate and cool slightly.

Add the chocolate to the eggs, and beat slowly until the mixture is combined. Pour into the tin.

Put a folded kitchen cloth in the bottom of a baking tray. Put in the cake and add enough hot water to come three-quarters of the way up the side of the tin.

Bake in the oven for 50 minutes until set. Leave the cake to cool in the water before turning out.

With thanks to Ruth Rogers and the team at The River Café


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