Chocolate Nemesis
This decadent and rich chocolate dessert is pudding that you can eat with a fork. It is devilishly delicious!
Servings: 10
Equipment
- 9-inch round cake pan
Ingredients
- 1 cup (8 ounces) unsalted butter, plus additional for greasing pan
- 12 ounces fine-quality semisweet chocolate coarsely chopped
- 5 extra-large eggs
- 1 cup granulated sugar divided
- 7 tablespoons water
- ½ teaspoon espresso powder
- Pinch of Kosher salt
- ½ teaspoon pure vanilla extract
Accompaniments
- Lightly sweetened whipped cream or lightly sweetened Crème Fraîche
Instructions
- Place oven rack in middle position and preheat the oven to 300ºF. Butter a 9-inch round cake pan and line the bottom with a round of parchment, then butter parchment.
- In a large glass or metal bowl set over a pan of simmering water, melt the chocolate and butter, stirring occasionally until just smooth, remove from the heat.
- In a stand mixer fitted with the whisk attachment, beat the eggs and ⅓ cup of the sugar until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve when the beater is lifted, about 5 minutes.
- Heat the remaining ⅔ cup sugar, water, espresso powder, and salt in a small saucepan over medium-low heat, stirring until the sugar is dissolved, about 2 minutes. Pour the hot syrup into melted chocolate, stirring to combine. Stir in the vanilla and allow to cool for 10 minutes.
- With the mixer on medium speed add the chocolate syrup, a little at a time, to the egg mixture and continue to beat until just incorporated. Pour the mixture into the prepared pan.
- Place cake pan into a roasting pan lined with a kitchen towel, then add enough boiling water to reach about three-quarters up the side of the cake pan. Bake until just set, about 50-60 minutes.
- Cool cake completely in water bath before unmolding, at least 2 hours. Run a sharp knife around the the inside edge of the cake pan to loosen if necessary, then invert a flat serving platter over pan and flip cake onto the platter; carefully peel off parchment. Cake can be made 6 hours ahead and kept in pan, covered, at room temperature. Serve with lightly sweetened whipped cream or lightly sweetened whipped crème fraîche. Enjoy!
Nutrition
Calories: 469kcal | Carbohydrates: 38g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 38mg | Potassium: 231mg | Fiber: 3g | Sugar: 33g | Vitamin A: 703IU | Calcium: 39mg | Iron: 3mg
