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Chocolate Nemesis

This is a River Cafe recipe. It is to die for. It tastes somewhere between an intense chocolate mousse and a souffle. If I ever have to request a last meal...this will be the dessert!


  • 340g Dark Chocolate - broken into small pieces.

  • 5 whole Eggs.

  • 290g Caster Sugar.

  • 225g Unsalted Butter - softened


  • 1.

    Preheat oven to 160 C

  • 2.

    Line a 20cm cake tin with baking paper. (Don't use a springform tin)

  • 3.

    Beat the eggs with a third of the sugar until the volume quadruples - this will take at least 10 mins with a hand held mixer or about 4 mns with a freestanding.

  • 4.

    Heat the remaining sugar in a small pan with 125ml water until the sugar has completely dissolved to a syrup.

  • 5.

    Place the chocolate and butter in the hot syrup and stir to combine.

  • 6.

    Remove from the heat and allow to cool slightly.

  • 7.

    Add the warm syrup to the eggs and continue to beat more gently until completely combined - about 20 seconds and no more!

  • 8.

    Pour into the cake tin and put that into a bigger cake tin or roasting pan.

  • 9.

    Fill the second tin with water so it acts like a bain -marie.

  • 10.

    Bake in the oven for 30 mins or til set.

  • 11.

    Leave to cool in the tin before turning out.


The top of the cake will form sort of a chocolate meringue crust that ends up as the base when you turn it onto a plate. I then simply dust the top with cocoa but it's not really necessary. Serve with berries and cream or a coulis or having it just by itself is still delicious.

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Posted by Janice123Report
I made this yesterday & it was in the oven for two hours & still would not set. But when I took it out of the oven & allowed it to cool I put it in the fridge & it set. My grandson like it but I had all ready made another dessert in anger over this one not working. So I am going to try it cold out of the fridge today. I think there is too much water in it but I am not ever going to make it again
Posted by Jennie19Report
the taste was great but the texture of my cake is all wrong, it was mushy. anyone can enlighten me?
Posted by jackicamReport
It's meant to be like a whipped custard when it goes in. And it will kinda be soft when it comes out of the oven - but the texture will improve greatly after refrigeration, where it will "firm up" - I probably should have mentioned that! Sorry...
Posted by RemonableReport
yummy yummy ...... should be try it..... i love chocolate mmmmmmmmmmm
Posted by Huda Abu HamdiaReport
I should try this one for sure .. thanks Jackie for sharing ;-)
Posted by Huda Abu HamdiaReport
Same for me Honeypot ;-)
Posted by Scarlet DevilReport
Yum, anything that is chocolate, chocolate and chocolate is great by me!
Posted by Maggie55Report
This recipe is incredibly, indecently rich,moist and sweet ;) love it
Posted by JaneReport
I tried the recipe and did not have any success - would appreciate any feedback -
(1) When dissolving the sugar with the water as long as the sugar is dissolved is this enough or should I have brought it to boiling point?
(2) When adding the warm syrup to the eggs my mixture certainly was not completely combined by 20 seconds?
(3) Pouring the mixture into a 20cm tin it came completely right to the top (my tin was 7cm high)?
(4) I have an older oven and can not turn my fan off so I reduced temperature by 20c (which is what I usually do for other recipes)?
The top of the cake did have a chocolate meringue crust but it did not cook at all in the middle even after cooking more than an hour?
Posted by Janice123Report
I made it yesterday & mine was in the oven for 2 hours & still didn't set I think there is too much water in the receipt. I took it out after the 2 hours & I was going to put it in the garbage but I decided to put it in the fridge & it set. My grandson tried it & he liked it so I am going to try it today. Mine also rose to the top of the tin. I will never make this again