Indulge in the decadent Chocolate Nemesis Cake inspired by the River Cafe, now gluten-free and irresistibly delicious. Treat yourself today!
Decadent Gluten-Free Chocolate Nemesis Cake Inspired by the River Cafe
Based on the River Cafe’s famous flourless chocolate cake, this recipe has been tweaked to highlight the India Anamalai Chocolate. The goal is to create a unique and personalized version of this beloved dessert. The video showcases the process of making this delicious cake, providing viewers with the opportunity to try it out for themselves.
The focus on artisan chocolate and baked goods is evident throughout the video, with a special emphasis on bringing out true-to-bean flavor experiences. The creator, Mike Davies of Crow & Moss Chocolate, shares his passion for crafting chocolate in small batches and creating exceptional flavor profiles. This content is not only informative but also inspiring for those who appreciate the art of baking and chocolate making.
The Ultimate Indulgence: A Decadent Gluten-Free Chocolate Nemesis Cake Recipe Inspired by The River Cafe
The River Cafe is a famous London restaurant where chefs like Jamie Oliver and Hugh friendly wedding stall got their starts the chocolate nesis cake is something they’re famous for here’s my take on it flowless chocolate cake land grab yourself an induction burner or a stove.
Top if you have one of those and add some water to your pan we’re going to make a double boiler here going to melt down some chocolate using our India anamal a nice fruity chocolate that really elevates something like this at 70% it’s a nice blend of just sweet enough to beat off the bitter but also enough to highlight the cacao and not.
Let it be dominated by anything else bring your water to a boil over a high heat and place a large bowl we’re going to add our butter and our chocolate and slowly melt this down by using a double boiler you provide a gentle heat ensuring it’s never going to get over the boiling point of water at.
Sea level 212° fit or 100° C smooth that out and pull it off and set it aside for this recipe we’re going to make a simple syrup to help stabilize our chocolate butter combination measure out some water and some sugar we’re going to put this over a medium low heat and boil it for just a couple minutes minutes to start to.
Thicken once we add it to the mix it’s going to help it make sure it doesn’t split especially while we have it set aside while we work on other components a simple flowless cake like this has only a few ingredients so how you treat each one makes a huge difference in the final outcome so ensuring each one is treated as well as possible will make a.
Huge difference in the end feed in that simple syrup to your mixture until it looks homogenized and we can go ahead and set it aside once again let’s prep our pan grab a sheet of parchment paper some butter and a pair of scissors we’re going to butter our pan thoroughly just trying to make sure you don’t miss anything especially that edge that is.
The killer we’re going to take our square and start folding it up into triangles over each other just like you’re making one of those quintessential holiday decorations maybe a snow flake or something like that check the middle and give this a slight arc on the cut to make it as circular as possible fit it into the bottom of the.
Cake pan and smooth it out to reduce the wrinkled wrink is that a word you know what I mean it makes sense grab Mr stand mixer with your whisk attachment and hook it up there was ever one task you want a stand mixer for it’s beating air into whole eggs this going to be done with hand beaters but it’s going to take like.
Double or triple the amount of time than it would in a stand mixer it could be done by hand if you’ve got a couple hours to spare and some serious strength too in goes eggs sugar a little salt always important the goal here is to quadruple this mixture it’s going to take a good 10 15 minutes or so and on high heat off to the.
Erases bring it up also known as ribbon stage when you’re whipping whole eggs when you pick it up you should have a nice ribbon of just continuous falling that’s pretty continuous it’s so pretty for some reason doing stuff with whole eggs is more magical than egg whites for me it’s just like Alchemy mix in your chocolate and give it a final.
Scrape of the Bowl before you put it in your prepared cake tin there’s nothing like watching something like this fold itself in it’s just so luscious you can tell that it’s going to be awesome on the outside of the oven as well scrape your bowl and we’re going to give this a few knocks to try to get as much air out as possible no need to go crazy with.
This just get the big ones out into our baking dish we’re going to put a folded tea towel this will help it not bump around as it possibly floats around the water which it will we’re going to fill this up to about 3/4 the height of the cake pan and it’ll just start to move around but as the water evaporates in the oven it won’t be floating by the end.
Of it we’re going to put our oven at 250 F for an hour on this guy when it looks dry on top we’re going to take it out and prod it a little more once the cake is just set you can tell by touching it that it’s got a skin and if you pull slightly it comes away from the sides that’s an indication that we’re ready for the cooling process to.
Begin this takes a few hours so go do something else just leave it to slowly come to room temp once the water feels cool and the bottom of the cake pan feels cool we’re ready to move on to decoration we’re going to do a mix of cream sour cream confectioner sugar and a little bit of salt for the topping going to whip this up into stiff peaks.
Or as stiff as it can get really sour cream is GNA fight us on this but we’re GNA persevere because we have a stand mixer and it will win eventually I don’t even think this would turn into butter frankly I did it for like 10 15 minutes just like the other one and it never dried out to the point I thought it would but for the topping.
Like this it’s just fine it only needs to be there for a second anyways go ahead and run your knife around the edge really thoroughly to dislodge this cake a little chill in the fridge might help 15 minutes or so if you’re having trouble getting this out or a heat gun or you know anything you can figure out okay I over chilled mine I had to use a.
Heat gun to get it out then I had just smooth it out with an offset spatula that that that happened that happened it’s okay okay let’s make some nice slices here it’s going to be a little sticky it’s going to want to cling to the knife so in between each one go ahead and use a towel to get as much of the chocolate cake off as possible full.
Folding the tip of this we’re going to use a pedal attachment on our Piping Bag put it down into a container to make your life so much easier than holding it like a neanderthal nothing wrong with neanderthals but they might have done it the other way or who knows maybe they would have done it this way and Homo sapiens the other I’m going to practice.
This design before I do it because it’s always nice to have a bit of a rough draft before you go into a can’t take it off kind of place AKA a cake so get one of these guys out with an offset spatula and make a nice swirl pattern or whatever floats your boat on top this is just what I want to do I’m doing each slice individually so I can put them.
Back and slowly create a beautiful pattern with them all out on their own just starting to weep very pretty whoa I mean it’s like velvet and then you have this lovely sour to really good I mean crazy good holy.
Crap you can see why it’s been on the menu at the River Cafe for ages with the addition of sour cream in place of creme fresh a little bit of salt here and there you know using the India anamal chocolate with the fruity backbone coming through so well this cake is just a major celebration of chocolate I’m going to celebrate it some.
more woo it’s a famous l Italian restaurant this cake same in London
