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.
Servings: 8
Ingredients
- 330 g dark chocolate minimum 55% cocoa content broken into small pieces
- 5 free range eggs
- 225 g butter
- 290 g caster sugar
Instructions
- 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.
Notes
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.
