Best Insanely Chocolatey Chocolate Nemesis Cake Recipes

INSANELY CHOCOLATEY - CHOCOLATE NEMESIS CAKE

Steps:

• Preheat the oven to 300°F; line an 8-inch diameter shallow cake pan 2 inches deep with nonstick baking paper, then grease it with butter and sprinkle with flour.
• Beat the eggs with one third of the sugar until the mixture quadruples in volume (this operation will require beating for around 10 minutes with an electric beater). Heat the rest of the sugar in a saucepan with 1 cup water until the sugar dissolves into a syrup.
• Add the chocolate pieces and the butter. Mix well. When smooth, remove from the heat and leave to cool. Pour the mixture over the eggs while it is still slightly warm and continue to beat gently until it is smooth (no more than 20 seconds).
• Pour the mixture into the prepared cake pan and place the pan in a roasting pan of hot water. The water must come right up to the top of the mold, so that the cooking is uniform.
• Bake it for 30 minutes in the oven until it has set. Check for doneness by gently placing the palm of your hand on the surface. If it is not set, continue cooking.
• Cool the cake in the pan before turning upside down to unmold onto a cake plate. Serve with a spoonful of whipped cream some fresh raspberries or just inhale the cake straight off the plate! If you're feeling really crazy for chocolate, top the cake with chocolate curls too ;).

MOIST CHOCOLATE SNACK CAKE

Steps:

• In a small bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

CHOCOLATE NEMESIS CAKE

Steps:

• Preheat oven to 325°F; grease bottom and sides of 9-inch springform pan. Line bottom of pan with parchment paper (See Notes). Dust side of pan with flour. Set pan on sheet of heavy-duty foil and wrap foil up the sides of pan to prevent water from leaking in during baking. (You may need to double-seam fold two sheets together to make a very wide piece of foil - you want the foil at least halfway up the sides of the springform.).
• In a heavy saucepan over medium-high heat, dissolve 1/2 cup sugar in the water, stirring occasionally. Add chocolate and butter, stir until completely melted and mixed. Remove pan from heat and cool chocolate 15 - 30 minutes.
• Meanwhile, beat eggs with remaining 1/2 cup sugar at high speed until mixture thickens and roughly triples in volume, about 6 - 8 minutes. Using a wire whisk, gently fold in the melted chocolate mixture, completely blending inches Take care to not deflate the whipped eggs. (See note).
• Pour batter into springform pan and set inside a large roasting pan. Set an oven rack at the middle height in the oven and place the roasting pan on the rack. Pour enough boiling water in the roasting pan to come halfway up the side of the springform pan. (I angle a large pot lid over the springform to protect the cake from splashes or bad aim. School of hard knocks there, folks.).
• Bake the cake for 25 - 35 minutes until the edges just begin to set and a thin crust forms on the top. Carefully remove the springform from the water bath and let cool on a rack. Cover and refrigerate overnight.
• About 30 minutes before serving, remove from refrigerator, run a knife around the edges to loosen the pan, then remove the foil and side of springform. Invert on a plate, remove the parchment paper and turn cake right side up on a serving plate.