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Preparation
time: 25 minutes
Cooking time: 30 minutes
Serves Six
12 ounces (340 g) dark baking chocolate, broken
into small pieces
5 eggs
1 g cups (280 g) superfine sugar
2 sticks (225 g) softened unsalted butter
2 tablespoons (30 g) butter and 1 tablespoon all-purpose
flour for the cake pan
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Chocolate Nemesis Cake
Recipe By: Rose Gray & Ruth Rogers
Method
 Preheat
the oven to 300°F (150°C). Line an 8-inch (26-cm) diameter shallow
cake pan 2 inches (5 cm) deep with nonstick baking paper, then
grease it with butter and sprinkle with flour. Beat the eggs
with one third of the sugar until the mixture quadruples in
volume (this operation will require beating for around 10 minutes
with an electric beater). Heat the rest of the sugar in a saucepan
with 1 cup (250 ml) water until the sugar dissolves into a syrup.
Add the chocolate pieces and the butter. Mix well. When smooth,
remove from the heat and leave to cool. Pour the mixture over
the eggs while it is still slightly warm and continue to beat
gently until it is smooth (no more than 20 seconds). Pour the
mixture into the prepared cake pan and place the pan in a roasting
pan of hot water. The water must come right up to the top of
the mold, so that the cooking is uniform.
Bake it for 30 minutes in the oven until it has set. Check for
doneness by gently placing the palm of your hand on the surface.
If it is not set, continue cooking. Cool the cake in the pan
before turning upside down to unmold onto a cake plate.
 Rose
Gray & Ruth Rogers's Chocolate Nemesis Cake.
Photo by Maurice Rougemont, from Great Women Chefs of Europe
by Gilles Pudlowski, Paris: Éditions Flammarion, 2005.
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