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1 cup butter
4 ounces 100% cocoa chocolate; cut into pieces
1 cup 60% cocoa chips
5 large eggs
1 cup sugar
7 tablespoons water
Melt the chocolate and butter in a saucepan.
Next make a simple syrup by simmering water and ¾ cup sugar until all of the sugar has dissolved and the liquid is clear.
Add the syrup to the chocolate mixture and allow to cool.
Using an electric mixer, beat eggs and ¼ cup of sugar for about 7-8 minutes (the eggs will triple in volume and be very pale and fluffy). Slowly add the cooled chocolate mixture to the eggs and whip until combined.
Preheat oven to 300 degrees.
Line the bottom of a 9 inch cake pan with parchment paper, then spray the pan and paper with non-stick cooking spray.
Place a dishtowel in the bottom a roasting pan that’s large enough to hold the 9” cake pan.
Place the cake pan in the center and pour the batter into the pan.
Pour boiling water into the roasting pan until it’s half way up the sides of the cake pan, creating a water bath.
Carefully put the roasting pan in the center of oven and cook the Nemesis for 50-60 minutes, until the cake is set in the center. Remove from the oven and let the cake cool in the water bath.
Run a knife around the edge of the cake to loosen, before inverting on serving platter.
Recipe compliments of Lorie Fangio.
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