Dark Chocolate Nemesis and Caramel Sauce by Neil Forbes at Cafe St Honoré in Edinburgh
Rich, chocolaty and gooey, the chocolate nemesis is simply stunning. It’s a bit like a very smooth brownie, but made without flour, so it’s almost a warm, buttery, chocolate mousse. Be very careful following the instructions with this recipe, as you don't want to over-cook or under-cook. I use Montezuma’s organic British chocolate with 70% cocoa solids to give it a deep flavour.
Ingredients: (10 portions)
325g 70% dark chocolate
125g unsalted butted, diced and softened
125g unrefined caster sugar
5 whole eggs
100ml water
A liitle oil for greasing
For the caramel sauce:
200g unrefined caster sugar
100ml double cream
A tiny pinch of salt
Method:
- Line a bottomless 10-inch springform cake tin with 4 layers of cling film so it reaches the corners of the tin and is watertight. Rub with a little oil.
- Heat the oven to 170°C and whisk the eggs with half the sugar until very voluminous.
- Mix the remaining sugar and water in a pot and heat on the hob until it reaches a syrup consistency. This should take a couple of minutes. Remove and add the chocolate and soft butter and combine with a whisk or spatula.
- Add the chocolate mix to the whisked egg, and using a whisk, mix together to create the cake mix.
- Add this mix to the prepared tin and cook in a water bath with a tight tin foil lid on for 45 minutes to 1 hour. Remove from the oven and leave to cool to room temperature.
- To make the caramel sauce, melt the sugar until it’s quite dark and brown. This will take a few minutes and don't be tempted to stir it too much or it may crystalize. Then remove it from the heat and allow it to cool slightly before whisking in the cream. Add a pinch of salt and pass through a sieve and into a serving jug.
- When ready to serve the nemesis, remove it from the tin by placing a plate, or board, on top of the tin (foil removed) and turning it upside down so the cake falls out. Cut into portions using a very clean, hot knife and serve with the caramel sauce and either some ice cream or crème fraîche.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article