Turn Off Main Image
Chocolate Nemesis River Cafe
The Best In Australia
Darren's best chocolate cake ...
675g Dark Chocolate (70% Cocoa)
450g Unsalted Butter
675g Castor Sugar
Measurement Conversion Calculator
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.