Ingredients for Insanely Chocolatey Chocolate Nemesis Cake
- 1 3/4 cups (300g) dark chocolate
- 10 eggs
- 2 1/2 cups (500g) superfine sugar
- 1 1/4 cups (280g) unsalted butter
- 1 1/2 cups (360ml) water
- 1 1/4 cups (280g) butter
- 1/2 cup (60g) all-purpose flour
- For serving whipped cream
- For serving fresh raspberry
- For serving chocolate curls
- 1/2 cup (60g) cocoa powder
- Optional chopped nuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Insanely Chocolatey Chocolate Nemesis Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Insanely Chocolatey Chocolate Nemesis Cake
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a large heatproof bowl, combine the butter, chocolate, and sugar. Place the bowl over a pan of simmering water (double boiler) and stir until the chocolate and butter are completely melted and smooth.
- Remove from heat and whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Gently fold in the flour until just combined. Be careful not to overmix.
- Stir in the chopped nuts (optional).
- Pour the batter into the prepared baking pan and bake for 50-55 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached.
- Let the cake cool completely in the pan before serving. This allows the cake to set properly and makes slicing easier.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
153g
Fat
207g
Carbs
18g
