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Chocolate Nemesis River Cafe

Darren's best chocolate cake ...

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Melt chocolate and butter in a baine marie.
Whisk eggs and sugar in a food mixer for ten minutes for ten minutes to form a thick sabayon.
Fold chocolate and butter into eggs combining thoroughly and pour into a lined spring form baking tin.
Bake in baine Marie at 160C, for 55 minutes, or until it is set.
Allow to cool for at least 12 hours.
Serve the portions of Nemesis with quenelles of crème fraiche.

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Charlie15 November 2011

I can't have dark chocolate because of migraines. Could this be done with milk chocolate, or a mix of semi-sweet and milk. or a mix of milk and white??

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Jumpin' Jack October 2009

DARREN, IS THERE A 'd' WE ARE UNAWARE OF IN AVOCADO? OTHER THAN THE ONE JUST AT THE END THERE...? LET US KNOW xx

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Rebecca October 2009

How does one store it - I made it and it's delicious, but I put the leftovers in the fridge because it contains ingredients that will otherwise go off I think ... but in the fridge it turns rather stodgy.

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jackicam October 2009

This is the best thing! I make it a lot and it tastes sublime!

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Georgie October 2009

Can you post the vanilla ice cream recipe? I have a kitchen aid ice cream maker and am yet to have a roaring success.

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- jackicam October 2009
  
  The first time I used mine it was too slushy. I had to make sure the bowl was well and truly frozen. I find custard based Ice creams work really well. I have a good basic vanilla recipe that I'll post on my page soon
  
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Noodella October 2009

Delicious.

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