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Chocolate Nemesis

Chocolate

A cake made with just four ingredients from London’s River Café—considered by many to be one of the best chocolate cakes in the world.

Ingredients

Ingredients
675 g dark chocolate
10 eggs
575 g sugar
450 g butter
  • Preheat the oven to 160°C. Line a cake tin (approx. 30 × 5 cm) with baking paper, then grease it with butter and lightly dust with flour.
  • Beat the eggs with about one third of the sugar for a long time until the mixture becomes much lighter in color and increases significantly in volume.
  • Heat the remaining sugar with about 250 ml of water in a small saucepan until the sugar has completely dissolved and a clear syrup forms.
  • Add the chopped dark chocolate and butter to the hot syrup and stir until melted, creating a smooth, glossy mixture. Remove from the heat and allow to cool slightly.
  • Gently fold the chocolate mixture into the beaten eggs. Mix only briefly and carefully until just combined (about 20 seconds).
  • Pour the batter into the prepared tin and place it in a water bath. The tin should sit as high in the water as possible so the cake cooks evenly.
  • Bake at 160°C for about 30 minutes.
  • After baking, leave the cake to cool completely in the tin. Then carefully turn it out, chill thoroughly, and cut into pieces.
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