Gooey Chocolate Nemesis
Our gooey gluten-free chocolate nemesis is one of our most popular puddings. In the restaurant, we serve it at room temperature with crème fraîche ice cream, and it really is a showstopper.
- 675g of 70% dark chocolate
- 450g of butter
- 10 eggs
- 675g of sugar
Preheat the oven to 160˚C and line a 27cm springform pan with foil. Place the chocolate and butter in a bowl over a saucepan of simmering water and stir until melted. Remove from the heat and allow to cool.
Place the eggs and sugar in a large bowl and beat with an electric beater for five minutes until thickened.
Fold the cooled chocolate mixture into the egg mixture stirring until well combined and reduced in volume.
Pour into the prepared pan, then place in a large baking tray and pour boiling water into the tray to come halfway up the sides. Bake in the oven for one hour. Turn off the oven and leave to cool completely in the oven.
To serve, place a slice of the Nemesis on a plate and garnish with your choice of ice cream. For best results, serve the pudding at room temperature.
Posted 1st August 2017 by Ronnie Kimbugwe