5 Ingredients or Fewer
Chocolate Nemesis
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99 Reviews
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.
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😀
soo
February 14, 2019
has anyone made mini cakes in cupcake wrappers/muffin tins or ramekins? how long does it need to bake? less messy/cute presentation and easier to freeze, and would be much faster cool down time as well which would be a plus :)
trvlnsandy
February 14, 2019
I made two ramekins and two 9" pans. Ramekins were about 50 min. I think you have to keep testing them.
Stacy Y.
February 14, 2019
Can you use 78% cocoa?
trvlnsandy
February 14, 2019
Not that I love chocolate, but I've made similar using higher percentages. I wouldn't personally go higher than 80% (85% was just too high for most).
Max
February 15, 2019
Better to use organic raw CACAO powder, sun dried or extremely low~temp baked, up to about 80%! ~~Much richer taste & actually HEALTHY!!
…& Try Coconut Oil!! Much healthier than butter & will set like butter when below about 75°F. (30°C.)!! Veritably tasteless except to the sensitivities of only the most discerning of gourmets (who usually find it more than pleasant) but, moreso than butter, creates a Heavenly rich smoothness!!
Also, if you’re not into messing up your body & mind with granulated white sugar, you can substitute organic coconut sugar for that! ~~Honey &/or 100% Maple Syrup will work in place of the “sugar syrup” as well!! Have healthy FUN!!!
…& Try Coconut Oil!! Much healthier than butter & will set like butter when below about 75°F. (30°C.)!! Veritably tasteless except to the sensitivities of only the most discerning of gourmets (who usually find it more than pleasant) but, moreso than butter, creates a Heavenly rich smoothness!!
Also, if you’re not into messing up your body & mind with granulated white sugar, you can substitute organic coconut sugar for that! ~~Honey &/or 100% Maple Syrup will work in place of the “sugar syrup” as well!! Have healthy FUN!!!
Sonja A.
February 18, 2019
Or like... enjoy proper desserts with the proper ingredients? Certain things are classics for a reason, no need to tamper by replacing every little thing. They’re not meant to be “healthy”, they’re meant to be enjoyed.
tally T.
February 13, 2019
EPIC. Fool-proof.
Halved the recipe, which took a little bit of math to calculate the sugar amount.
Had a scare when a small part of the hot water bath leaked into the cake pan while placing it in the oven (!), but stirred the batter around and had no problems with the results!
Baked in a 9” round cake pan for 1 hr 45 min and it was perfect. Had slight difficulty getting the cake to release from the pan, but held it over some steaming water for a couple of minutes and that helped.
Moist and mousse-like, and a smashing hit. Served 15+ people, as it’s so decadent.
Halved the recipe, which took a little bit of math to calculate the sugar amount.
Had a scare when a small part of the hot water bath leaked into the cake pan while placing it in the oven (!), but stirred the batter around and had no problems with the results!
Baked in a 9” round cake pan for 1 hr 45 min and it was perfect. Had slight difficulty getting the cake to release from the pan, but held it over some steaming water for a couple of minutes and that helped.
Moist and mousse-like, and a smashing hit. Served 15+ people, as it’s so decadent.
Jennifer
February 16, 2019
This could have been my exact review! Also halved it and had water issue(s). Very rich, but sooooo good!
Chris D.
March 13, 2019
Curious about the tin.. seems to recommend a regular cake tin, I'd have thought a springform pan would be easier? (or was that what you used?) Thanks!
tally T.
March 13, 2019
Used a regular 9 inch pan, not springform. Butter the pan well and line with parchment. It’ll take a minute or two of steaming to let the cake release properly but it came out perfectly!
Chris D.
March 13, 2019
Thanks, appreciate the reply! I was on the fence about making this cake, after reading an article in the Guardian mentioning this cake as infamously frustrating many a home baker (although judging by the comments above this hasn't been the case) 🙂
tally T.
March 13, 2019
Make it! Don’t be intimidated. I used a bag of Guittard super dark chocolate chips (65%-ish cacao) and added a 1oz square of baking chocolate - seriously, not fancy chocolate, no special oven (1998 Maytag), no fancy baking equipment, spilled at least 2oz of water into the batter while placing in the oven and it still worked! You’ll be rewarded for baking with faith! :)
Ruth A.
April 4, 2019
Springform pans don't work that well for baking in a water bath.
You could the bottom and sides with a double layer of heavy duty foil. As high up the sides as the depth of the water bath.
But you never really get a waterproof seal. Or at least I don't.
You could the bottom and sides with a double layer of heavy duty foil. As high up the sides as the depth of the water bath.
But you never really get a waterproof seal. Or at least I don't.
Adeline M.
February 13, 2019
I followed the recipe to the T and wow, wow, wow, thank you for sharing this recipe!
It is maybe the best chocolate cake I have eaten in my life.
So, I did the math for a 22cm diameter circle form for anyone who is interested:
it would be: 6 eggs, 310g sugar. 360g chocolate, 240g butter. Enjoy!
It is maybe the best chocolate cake I have eaten in my life.
So, I did the math for a 22cm diameter circle form for anyone who is interested:
it would be: 6 eggs, 310g sugar. 360g chocolate, 240g butter. Enjoy!
trvlnsandy
February 13, 2019
For those asking about scaling it down - why not make the whole thing. I have successfully frozen similar desserts. Slice into servings wrap and freeze. Or, just leave 'whole' and slice off as needed. Try to keep air out of your packet, though - the plastic wrap, or whatever, should touch the surface.
Smaug
February 13, 2019
Well, any number of reasons. For starters, not many people own a 12"x3" pan, and a larger one for the water bath. For another, most of us are just trying the recipe and may not want to commit to a large amount, and as the recipe is written it's a very large amount. You might decide to alter the recipe if you make it again- it leaves a lot of latitude for cutting sugar, adding flavorings and such. You might decide you like one of the many similar recipes better. You might decide that there's only so much of something this rich that you want to eat. The recipe is very easy to make, so why not make fresh if you want it? It's also a pretty messy recipe- portioning it and wrapping slices would be a pain. It's also pretty expensive, depending on the chocolate you use.
trvlnsandy
February 13, 2019
Sorry. I seem to have offended you somehow. I have made this now and it comes out reasonably firm - and is easy to slice and freeze. As I said I have successfully frozen similar recipes. Granted - easy to make, but I'd rather make it once, and rather than have to eat 18 portions -- or even 9 -- to finish it, have the luxury of being able to pull a couple out of the freezer periodically.
Smaug
February 13, 2019
You'll have to try harder than that to offend me- I just thought that there were a number of good answers to your question and listed a few.
trvlnsandy
February 13, 2019
And, if you don't have appropriately sized pans, this really does work in any sized pan it seems. I did two 9 inch cake pans, plus a few ramekins. All seem to have worked well. Different times for the two sizes (the 9 inch took more than the 50 min., the ramekins less).
holly D.
February 14, 2019
lack of self control. Since you asked, that's why I won't make the whole thing and freeze half to use next time company comes.
trvlnsandy
February 14, 2019
Ok - that I can appreciate. For sweets, I have control - but if it's snacky savory -- have to hide it. Except for plain chocolate. That I have a weakness for.
Smaug
February 14, 2019
A question I often ask myself about this type of recipe- was this really an improvement over just eating the chocolate? Not a lot of answers so far.
Hazel H.
February 15, 2019
I completely agree with you. I made the entire recipe not realizing just how much it made. I made two cakes and sliced and froze the second. I did NOT think it was that “ easy to make” I had three pans doing ( one a double broiler) and one that I had to whisk for close to 15 minutes. No .. not easy. It made perfect sense to me to make the whole recipe the be able to thaw out a few slices on short notice. Also it was messy as all get out. What a clean up. Totally worth it of course but why go through all this for a small batch. I agree with you 100%.
trvlnsandy
February 15, 2019
yup - you look at the photo and think it looks like a normal sized cake, but.... In Maida Heatter's for the love of chocolate (or something like that) is a recipe for Abby Mandel's chocolate snowball - similar results, but way easier. That one I actually do make a double recipe and freeze one. It was tasty though. I'll be like Smaug, though. 4 days and will freeze the rest to savor another day.
trvlnsandy
February 15, 2019
I thought I responded but don't see it. Check out a recipe for Abby Mandel's chocolate snowball. Similar in taste and texture and easy. I googled and found it online. In Maida Heatter's book of Great Chocolate desserts she provides a food processor version that is pretty much 5 min. start to finish.
Smaug
February 15, 2019
In the index as "Abby Mandel's Boule de Neige"- I've gone through most of that book, but somehow never tried this one; something to look forward to. As general advice- if Maida Heatter published a version of a recipe, that's the one you want.
trvlnsandy
February 15, 2019
Nope, with a nice ol' stand mixer. The Snowball I would do with a food processor - super duper easy then. I always seemed to make 2 for parties - one recipe right after the other. Then, as people would only have a small slice - always froze one. Worked extremely well.
Food
March 8, 2019
Agree with Smaug. There could be a multitude of reasons for wanting to make half or even a fourth of such a large recipe. Not having the correct pan size, cost of ingredients, not wanting to invest that much into a recipe that might not be good, diabetes, someone who is pre-diabetic, someone wanting to enjoy desserts but not go overboard, someone who loves alone.
For me, I have 12+ other desserts I want to make in a year & don't want this one taking up my freezer space.
Personally, your comment comes off as judgmental about other people's food choices.
For me, I have 12+ other desserts I want to make in a year & don't want this one taking up my freezer space.
Personally, your comment comes off as judgmental about other people's food choices.
Stacey
February 13, 2019
There is an excellent video from River Cafe for a smaller version:
https://youtu.be/HNWTpsNa0oc
https://youtu.be/HNWTpsNa0oc
Stacey
February 13, 2019
This video posted by the restaurant is very helpful for scaling it down:
https://youtu.be/HNWTpsNa0oc
https://youtu.be/HNWTpsNa0oc
Jolanta
February 13, 2019
Hi, would this recipe work without sugar?
trvlnsandy
February 13, 2019
Might scale it down in the syrup part, but I wouldn't in the eggs. Necessary there. And note, you are adding liquid in the chocolate
Marilena |.
February 12, 2019
If we half the recipe and use a 9" springform instead, how would you adjust the cooking time?
Smaug
February 12, 2019
Theoretically it would be a tad less time, but for this cake I don't think you need worry about it.
Smaug
February 12, 2019
The time given is actually quite realistic. Unfortunately, he doesn't tell you what to look for with the "hand" test- I made 1/3 recipe and after 1 3/4hrs. it was firm but a little sticky, which seemed about right. By the way, I would take him seriously about cooling the cake completely before trying to handle it.
trvlnsandy
February 13, 2019
See the video above. She only makes a half recipe and suggests 50 min. for baking. The 'hand' test I referred to is in the recipe where they suggest "placing the flat of your hand gently on the surface of the cake". She does that, but also suggests watching for it to pull away from the sides of the pan.
Smaug
February 13, 2019
They suggest the test, but don't tell you what to look for when you do it. As far as baking time, I don't know- I think that there is a lot that could be changed; all you're really trying to do is set the eggs and I suspect that it could be done more simply, but as a home cook doing a bunch of experiments is not too practical. If you can cook a half sized cake in 50 min, you could probably do a full sized within an hour, but it's pretty hard to say exactly what "done" is with this cake
Marilena |.
February 13, 2019
I just baked it and it actually took 2 hours and 20 minutes at 250 F (for half the recipe) in a 9" pan! Now the long wait until it cools down!
Smaug
February 14, 2019
Marilena- once again the question, how did you decide done/not done? I used the "hand" test, and it seemed to have set but was still a little sticky (after 1 3/4 hrs) but is that what you're really looking for? No way to tell. You'd wait forever for a standard cake tester to come out clean.
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