Chocolate Nemesis

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2026-09-20
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Chocolate Nemesis

Addictive chocolate Nemesis – an intensely chocolatey, moist cake with a texture like chocolate truffles. In fact, it’s hardly even fair to call it a cake – it’s so delicate that it literally melts in your mouth. There’s no flour or even ground nuts in it… just chocolate, butter and eggs. Chocolate Nemesis is very simple to make and shouldn’t cause any problems, but the key to achieving that perfect, creamy texture is baking it in a bain-marie. Nemesis isn’t a tall cake, but it is incredibly rich and satisfying. So, if you’re planning a long Valentine’s evening, feel free to increase the quantities…

Ingredients for the chocolate truffle cake:

  • 100 g icing sugar
  • 75 ml water
  • 250 g dark chocolate (70% cocoa), roughly chopped
  • 150 g butter
  • 4 large eggs, separated
  • a pinch of salt
  • 1 tsp wine vinegar or lemon juice

All ingredients should be at room temperature.

Place 2/3 of the icing sugar in a heavy-based saucepan and pour over the water. Heat, stirring, until the sugar has completely dissolved. Add the chopped chocolate and butter. Heat over a very low heat, stirring occasionally, until everything has melted together into a smooth, glossy chocolate mixture. Remove from the heat and set aside for a moment.

Whisk the egg whites with a pinch of salt in the bowl of a mixer until stiff. Towards the end of whisking, gradually add the remaining icing sugar, one tablespoon at a time, followed by the vinegar or lemon juice. Add the egg yolks and mix briefly until combined. Gently fold the warm chocolate mixture into the egg mixture with a spatula, ideally in 2–3 batches.

Line the base of a 20 cm springform tin with baking paper. Wrap the outside of the tin tightly in aluminium foil, making sure it is well sealed to prevent water from getting inside during baking. Pour the chocolate mixture into the tin. Place the springform tin inside a larger dish and pour in enough boiling water to come about two-thirds of the way up the sides of the tin.

Bake at 180°C for about 30 minutes. The cake should be set on top and spring back gently when lightly touched. Remove from the oven and leave to cool. Then chill in the fridge overnight.

Serve with crème fraîche and fresh fruit.

Enjoy!

Chocolate Nemesis

Inspired by the book Real Chocolate by Chantal Coady.

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