The original recipe for Chocolate Nemesis Cake comes from The River Cafe but this is a tweaked version from Rococo’s ‘Real Chocolate’ cookbook. The cake is unbelieveably rich and the tangy yoghurt really complemented it. Hmmm, I think I may have a small obsession with cardamon and orange blossom at the moment!
- 100g icing sugar
- 250g chocolate (70%), chopped
- 150g butter, softened
- 4 free range eggs
- 1 tsp cider
- 1 tbsp orange blossom water
- Preheat oven 180 degrees C and grease & line a 20cm round cake tin.
- Put 2/3 of the sugar in a heavy based pan with 5 tablespoons water and heat gently until the sugar has dissolved.
- Remove from the heat and add the chocolate, stir until melted and then add the butter. This should be a thick glossy mixture.
- Whisk the egg whites and the remaining sugar together and add the salt & vinegar until it reaches soft peak meringue consistency.
- Beat the egg yoks into the chocolate mixture.
- Add the meringue mixture bit by bit to the chocolate mixture, gently folding each addition.
- Add the orange blossom half way through adding the meringue mixture.
- Pour the mixture into the prepared cake tin.
- Boil a large kettle of water and pour into a large baking tray large enough to hold the cake tin. Put cake tin into baking tray, the water should come up the side of the cake tin.
- Bake for 30 minutes or until set. It should be firm and an inserted scewer would come out clean.