Darren’s Chocolate Nemesis Cake
From our kitchen to yours
Chocolate lovers - this one is for you
Darren has spent years' perfecting his chocolate cake recipe and it is always one of the most popular puddings on the menu.
It's somewhere between a cake and mousse, it is silky and smooth, it's decadent, delicious and utterly irresistible.
21 oz sugar (7oz and 14oz)
450g butter (softened)
675g best quality dark chocolate (70% cocoa solids) broken into pieces
Let's get cooking ~
Preheat your oven to 100 degrees. Line a 12 inch cake tin with cling film.
Whisk the eggs with 7oz of sugar until the volume quadruples.
In a medium sized pan bring 250ml of water to the boil with the remaining sugar, then add the butter. Once the butter and sugar have melted, add the chocolate.
Allow the chocolate mix to cool slightly then fold the chocolate and syrup mixture into the eggs.
Pour into your cling film lined tin and place this into a deep baking tin half filled with boiling water. Bake for 2 hours until it is set (it should be firm-ish to touch and have a slight wobble).
Remove the cake tin from the water and leave until it is completely cool before turning out.
We serve ours with passion fruit sorbet & honeycomb or boozy cherries & clotted cream.