Dark Chocolate Nemesis

Dark Chocolate Nemesis

Ben Queen-Fryer, owner/chef at the Dog and Gun Inn, Skelton shared this recipe with us. He said he adapted this from a recipe given to him by a friend who worked at the River Café. “It’s like the inside of a perfect Brownie” – a luxurious dessert for a special occasion.
Keyword Cumbria
search Lake District & Cumbria, Puddings
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8


  • 330 g dark chocolate minimum 55% cocoa content broken into small pieces
  • 5 free range eggs
  • 225 g butter
  • 290 g caster sugar


  • Preheat oven to 160C/150fan/Gas3
  • Line the cake tin with greaseproof paper
  • Melt the chocolate and butter together in a bowl suspended over a pan of simmering water (don’t let it touch the water), or in a microwave using 30 second bursts.
  • Using a stand or hand mixer, whisk eggs with 90g sugar until they triple in size
  • Heat the remaining sugar in a saucepan with 30g water. Use the thermometer to bring to 121C then remove from the heat.
  • Slowly and carefully pour the sugar syrup over the egg mixture whilst whipping slowly
  • Fold the egg and sugar mixture into the melted chocolate and butter mixture. When combined, pour into the lined cake tin.
  • Place the tin into the baking tray and fill the tray with warm water until it comes threequarters of the way up the side of the tin.
  • Place the tin in the oven for one hour
  • Allow to cool at room temperature overnight
  • Turn out of the tin & serve in slices with whipped cream.


Tip: We know Ben uses the Nemesis as a ganache for his Mille-Feuille dessert too. Featured here with hazelnut ice cream and salted caramel drizzle.Muille-feuille