Chocolate Nemesis River Cafe
Recipe by Darren Simpson from The Best In Australia
Darren's best chocolate cake ...
Serves 8
Ingredients
- 675g Dark Chocolate (70% Cocoa)
- 450g Unsalted Butter
- 675g Castor Sugar
- 10 Eggs
Method
- 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.
