- MAKES 6 X 10 or 12 ( 26-30cm) SIZE CAKES RINGS = 12 PORTIONS PER CAKE
- THIS CAKE MUST BE ONLY BARELY COOKED - THE MIDDLE MUST ALWAYS REMAIN VERY WET
- THEREFORE THE CAKE MUST BE CHILLED OVERNIGHT BEFORE TO BECOME FIRM
- BEFORE CUTTING INTO PORTIONS.
- 1.5L MILK
- 500ml VERY STRONG COFFEE ( NOT ESPRESSO - ITS TOO STRONG )
- 250ml RUM
- 2.75kg 64% DARK CHOCOLATE - PISTOLES OR SMALL PIECES
- 30 whole EGGS - STRAINED OF ANY SHELL
- 950g CASTOR SUGAR
- 225g SELF RAISING FLOUR - SIFTED
- OPTIONAL 90g DARK COCOA POWDER BRUT - SIFTED
Nemesis Cake
Ricardo Soares
28th January 2011
Nemesis Cake
FIRST PREPARE THE CAKE RINGS - SPRAY WITH FOOD RELEASE STRAY OR BUTTER. LINE
THE BASE AND SIDES WITH
Ingredients
Method
FIRST PREPARE THE CAKE RINGS - SPRAY WITH FOOD RELEASE STRAY OR BUTTER. LINE THE BASE AND SIDES WITH AN OVERSIZED CIRCLE OF SILICONE PAPER ( SO THAT IT COMES ABOVE THE SIDES OF THE RINGS BY AT LEAT 2cm OR 1 ). THIS WILL PREVENT ANY CAKE MIX LEAKING! PLACE ON BAKING SHEETS.HEAT MILK, COFFEE & RUM IN A SUITABLY SIZED SAUCEPAN, THEN STIR IN THE CHOCOLATE, MIXING TOGETHER UNTIL CHOCOLATE Is WELL DISSOLVED. DO NOT OVER HEAT - IT MUST BE ONLY WARM!AS THE MILK HEATS WHISK EGGS AND CASTOR SUGAR TOGETHER UNTI A LIGHT RIBBON STAGE IS REACHED ie 2 SECONDS. THEN SIFT AND MIX IN THE SELF RAISING FLOUR AND OPTIONAL COCOA POWDER IF USING. NOW LIGHTLY AND GENTLY MIX IN THE WARM MELTED CHOCOLATE SAUCE USING THE WHISK IN A FOLDING MOTION. POUR CAKE MIX INTO THE PREPARED CAKE RINGS. BAKE IN A LOW - MODERATE OVEN FOR 18 MINUTES APPROX - THE TOP AND SIZES WILL CRUST AND THE ENTIRE MIDDLE MUST BE SOFT AND GOOEY. WHEN COOKED REMOVE FROM OVEN, COOL 15 MINUTES BEFORE REFRIGERATING OVER NIGHT. CUT INTO PORTIONS WHEN COMPLETEDY COLD WITH A HOT KNIFE.SERVE
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
