Chocolate Nemesis Cake with Cardamon & Orange Blossom Yoghurt

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


  1. Preheat oven 180 degrees C and grease & line a 20cm round cake tin.
  2. Put 2/3 of the sugar in a heavy based pan with 5 tablespoons water and heat gently until the sugar has dissolved.
  3. Remove from the heat and add the chocolate, stir until melted and then add the butter. This should be a thick glossy mixture.
  4. Whisk the egg whites and the remaining sugar together and add the salt & vinegar until it reaches soft peak meringue consistency.
  5. Beat the egg yoks into the chocolate mixture.
  6. Add the meringue mixture bit by bit to the chocolate mixture, gently folding each addition.
  7. Add the orange blossom half way through adding the meringue mixture.
  8. Pour the mixture into the prepared cake tin.
  9. 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.
  10. Bake for 30 minutes or until set. It should be firm and an inserted scewer would come out clean.

via Chocolate Nemesis Cake with Cardamon & Orange Blossom Yoghurt « Pease Pudding.

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