5 Ingredients or Fewer
Chocolate Nemesis
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123 Reviews
Danielle
February 10, 2022
This is the best chocolate cake I have ever had. It is easily scalable to half the size.
Jocelyn M.
February 9, 2022
As written, this is a ridiculous set of volumes for our household size. However, the recipe reduces down quite easily to three small servings if you use a single egg as your limiting reagent: 1 egg, 57.5g sugar, 67.5 g chocolate, 45g of butter (I also subbed rum for half the water in the syrup step)... I split this amount into three cup sized mason jars and cooked in the water bath at 250F for 50 minutes.
Jocelyn M.
February 9, 2022
no, as the recipe specifies: baked in a 250F oven in a water bath. One could sous vide the jars though
trvlnsandy
February 9, 2022
been so long since I made it. Loved it, but... But now we talk about it - that would be a way to make it. I like it. ;)
Stephanie
February 7, 2021
I divided it by ¾. Used a 9" pan. Baked 2 hours but still very loose so really not a cake texture. Is this right? Can't find any comments on the consistency. Certainly "mousse" more than cake. Any thoughts. Should I have baked it longer?
trvlnsandy
February 7, 2021
smooth rather than cake-like. Almost like a firm-ish melted chocolate bar
Lynn E.
February 2, 2021
Hands down the best, most decadent, chocolate cake I've ever made....but it's so rich that I am not sure how to hold over the extra.
trvlnsandy
February 2, 2021
It freezes really well. I made the whole recipe (should have halved) when it was first posted -- way over a year ago. We somehow ate half (probably had people for dinner a few times) and I froze half. Just found the last of the frozen in the freezer about a month ago and we ate (I think there were a total of 6 slivers). I would slice off what we needed when needed. Might not have been as good as original, but it was good. Forget what it tasted like originally it was so long ago.
Smaug
February 3, 2021
As this type of cake (there are a lot of very similar recipes) contains almost no moisture- it's practically all stable fats- it will keep quite a while just wrapped without going stale.
Theresa L.
April 18, 2020
How do I know if I overcooked it? It's a little firm to the touch.
trvlnsandy
April 18, 2020
Taste it - if you like it, it was perfect. My memory is it doesn't jiggle much. Made it ages ago and froze half. Just started eating the second half ;) Still good - after being frozen about a year.
Theresa L.
January 18, 2020
Okay, I'm a doofus, but my cake pan was actually floating in the bain marie. Managed to get it into the oven without getting water in the batter. Got some on the floor but now i's cleaner so well and good. I used a Fat Daddio's aluminum pan inside a regular aluminum pan - a 16" round pan. It's hard to find a bigger pan for what is already such a larger cake pan, but I had one. I'm making the bigger version because we have people coming over tonight. Anyway I don' know that the floating cake will present any problems now that it's safely in the oven butI've never had that occur before and it weirded me out.
Smaug
January 18, 2020
That's pretty strange- sounds like maybe you had the water too deep. The batter should be a bit lighter than water, and of course if the water was deeper than the batter you'd be displacing water with air.
Lauren
January 5, 2020
This was a remarkable cake, I've never had anything quite like it. I do agree with the reviews that it is TOO MUCH CAKE! Unless you are aiming to feed 12-16. Best quality chocolate is likely key here, but I am intrigued by the ideas of adding a little grand marnier or other flavor. I also like the idea of doing individual servings, which I think would showcase it well.
E. V.
June 4, 2019
Flabbergasted to learn from the river cafe video after having already made the cake that this version of the chocolate nemesis cake has been doubled in size from the original recipe. Why? Why on earth would you do that? In the end, It’s such a huge cake. Seems wasteful and ill thought out.
David
May 12, 2019
This is quite a cake! Easy to make and NOT for any diabetic. It is a huge cake and would feed a good dozen. Can you scale down the recipe? Otherwise 5 stars.
Jocelyn M.
February 9, 2022
I just made a version that's a touch more insulin response savvy: used 85% chocolate and an allulose blend for the sugar. When scaled down to smaller servings, it's a friendlier recipe for sure.
Heather E.
March 29, 2019
This recipe is massive in volume!!! cut it in half or your mixing bowls and cake tin will overflow. I added a couple of tablespoon of Grand Marnier, and a teaspoon of almond extract to half of the batter and that cake was far better than the plain one.
Charles W.
March 10, 2019
I agree pots de cream is much easier and less time consuming. However Nemisis has a wonderful texture and rich flavor, 70% chocolate. We will try the half recipe. Thanks!
Jeanette M.
March 10, 2019
I halved the recipe and used a 9 inch pan. It took an hour and 45 minutes to bake. I actually preferred the cake chilled the next day. The texture was more fudgy. I also noticed a hint of a burned chocolate taste on the top, crackly layer of the cake. I didn't love that flavor, but it didn't seem to bother anyone else. I don't think I left it in for too long, as the texture was exactly as described and it had just set. I checked frequently from 60 minutes on, as I wasn't sure how the alterations to the recipe and pan size would play out. My kids noted that it tastes like chocolate pots de creme, which I agree with (ingredients are almost identical) and the pots de creme are a bit easier (no baking or water bath) and no less impressive.
Kristin W.
March 3, 2019
As an FYI for anyone, like me, who doesn't have a 20-inch round pan: this fits perfectly into a 13X9. (Thank you math geek husband!)
Smaug
March 8, 2019
I presume you mean a 12" pan; a 20" round pan would be 314 sq. in., a 13x9 is 117 sq. in., a 12" round about 113 sq. in.- you would also need to be sure the pan you use is deep enough, and find a pan that would work for the water bath unless you want to change the baking method.
Joy P.
February 28, 2019
Can anyone share a fabulous brand of chocolate we Should use? A grocery store brand and a better quality chocolate as well?
Thanks!
Thanks!
trvlnsandy
February 28, 2019
I used Scharffen Berger (actually, a Hershey company now, I believe) but usually use Ghiaradelli for things like this. Sometimes Lindt.
Stacey
March 3, 2019
Honestly, for stuff like this I use the Pound Plus bars from Trader Joe's. The rumor is that Callebaut makes them, but it will likely never be verified.
trvlnsandy
March 3, 2019
If I had a Trader Joe's within an hour, I would too! My grocery has Nestle type and then we move up to the ones I mentioned.
Theresa L.
February 26, 2019
When you say "don't refrigerate" does that only apply to the cooling down period? Because how else do you store it? Thought it would be nice to make a day ahead but can't imagine leaving it on the counter.
trvlnsandy
February 26, 2019
It shouldn't hurt to leave out, but I did refrigerate mine. I prefer things like that cold. Actually, a good portion of it is in the freezer now (and it might actually be good that way - will have to try).
Charles W.
February 16, 2019
We made the 15" cake for Valentines. The 2.5" depth pan worked fine. Left out one 4 oz. bar by mistake. Harris Teeter had 60% & 100% bars on sale two for one. We used two 100% & three 60% Ghiradelli Chocolate. It turned out delicious. Sharing the cake with neighbors. Thanks for the best ever cake.
Smaug
February 15, 2019
I've now had this for dessert 4 straight days; I expect to finish my 7" cake today. The charm is wearing a bit thin.
trvlnsandy
February 15, 2019
LOL (which is why freezing is nice -- you could have a piece in a month when you're not sick of it)
Smaug
February 15, 2019
I guess my situation is a bit atypical- I bake more because I like to bake and I like to try things than because I need something to eat, especially the last couple of years, I mostly just cook for myself. In recent weeks, I made three different versions of Kladdkaka and four versions of the torte souffle/ cloud cake- all of them essentially chocolate/butter/sugar/eggs- so I may have overdone the category for a while.
Charles W.
February 16, 2019
We are sharing with neighbors & will freeze 4 pieces for later. 15” is a really big cake😀
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