- 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
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