CHOCOLATE NEMESISChocolateTotal Time: 1 hour (plus 2 hours cooling time)
Prep Time: 15 mins
Cook Time: 45 mins
Yield: 12-16 servings

24 ounces dark chocolate (73%)
16 ounces unsalted butter
20.5 ounces sugar
1/3 cup ice water
10 eggs


  1. Beat the eggs with 1/3rd of the sugar until doubled in size
  2. Place the rest of the sugar in a double boiler with the water and heat until the sugar is dissolved
  3. Add the chocolate and the butter and continue to melt, stirring all the time
  4. Cool the mixture slightly (approximately 5 mins), then add to the egg mixture gently stirring until it is fully mixed. Do not over work or it will become too heavy when cooked
  5. Pour into a 4oz baking molds, ideally silicone, 2/3 full that have been sprayed or buttered.
  6. Place them in a baking tray filled with hot water. The water should be level with the mixture in the cake cups. This is called a Bain Marie.
  7. Place the Bain Marie in the oven and cook at 275F for 35-45 minutes. Test with a toothpick to see if done.
  8. Place the Bain Marie in the fridge for 2 hours, then remove the cakes from the cups.
  9. Serve with vanilla cream or ice cream and some slices of seasonal citrus, such as clementines
  10. Best served at room temperature.