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This is the recipe for the famous chocolate Nemesis cake. River Cafe in LondonA legend in itself and one of the best cakes I’ve ever made. This cake is a perfect end to a meal dessert and everyone will love it. With just 4 ingredients, you can easily enjoy it with whipped cream or fresh cream.

I think Chocolate Nemesis is the best name they could have given this cake. It’s part cake, part mousse, but 100% decadent, dark, delicious and utterly irresistible.

I came across this recipe a while ago when I received an email from a friend who lives in London. It was something like

Turns out I had one of the River Cafe pocketbooks: Puddings, cakes & icecreams by Rose Gray and Ruth Rogers, and it had a recipe in it: “The Easy Chocolate Nemesis.” I’m not sure if there is a more difficult version, but I was fascinated by this recipe involving only four ingredients and a little water.

The texture of this cake is silky and smooth, like a freshly baked chocolate mousse. I didn’t think I needed icing, so I sprinkled his cocoa powder and lightly shaved his white chocolate to finish.

Topping it with fresh strawberries or raspberries and adding a dollop of cream will give it a bit of intensity.

What is Chocolate Nemesis Cake?

Chocolate Nemesis Cake is a rich, decadent chocolate cake with a rich, fluffy texture and rich chocolate flavor. It is usually made with high-quality dark chocolate, sugar, butter, eggs, and a small amount of flour (or non-wheat flour). Some recipes may also include ground almonds and other nuts for added texture and flavor.

The cake is often served with whipped cream or powdered sugar and goes well with coffee or red wine.

Why is it called Chocolate Nemesis?

The name “Nemesis” is said to refer to the cake’s ability to be difficult to make perfectly, as it can be difficult to get the texture just right. (made famous by The River Cafe in London) and is a favorite among chocolate lovers.

A long time ago, there was a dispute over the original Chocolate Nemesis recipe that was incorrectly printed in The River Café Cook Book, The River Café’s first cookbook. I have 3 of their books so I looked this up.

The original recipe has slightly different proportions, doubling the amount (less chocolate and more caster sugar). However, since the method is consistent, we should assume that there is a problem with quantity.

Here I am Easy chocolate nemesis recipe From “River Café Pocket Books – puddings, cakes and ice creams” by Rose Gray and Ruth Rogers.

Here’s a video from The River Cafe themselves on how to make their Chocolate Nemesis Cake.

Some of my other chocolate recipes you may like:

Inagarten’s best chocolate cake

Probably the best chocolate cake recipe in the world by Ina Garten

best chocolate nutella brownies

Chocolate brownie with Nutella

chocolate espresso cheesecake

Chocolate cake with hazelnut ganache and swiss meringue buttercream

Rum & Raisin Chocolate Truffle (best ever)

double chocolate chip skillet cookie

Here’s what you need to make this amazing cake:


Chocolate’s Nemesis: The River Cafe

River Cafe Chocolate Nemesis Recipe

A recipe for the famous chocolate nemesis at The River Cafe in London.

  • author: Sam Linsell
  • Preparation time: 20
  • Cooking time: 50
  • total time: 1 hour 10 minutes
  • yield: 1 cake
  • Category: dessert
  • Method: baking
  • cooking: Englishman

350Crushed gms chocolate – 70% dark couverture

225gm salted butter (original recipe is unsalted, but I prefer salted)

Five large free range eggs

210split into gm caster sugar 1 cup and 1/2 cup

Preheat oven to 120 C / 248 F.

Butter a 23-25cm cake tin and line it with baking paper. If you’re using a springform cake tin, wrap foil around the cake tin to keep water out. It is better not to use springform molds here.

Melt the chocolate and butter in a double boiler or in a bowl over boiling water. Do not put the bowl in the water and remove from the heat when the chocolate is almost melted. Then turn off the heat until everything melts. Good chocolate melts easily and quickly.

Whisk eggs and 70g of sugar with an electric mixer until the volume is about 4 times.

Heat the remaining 140 g of sugar in 100 ml of water until it dissolves and boil for about 1-2 minutes (it will be a light syrup).

Pour this syrup over the chocolate and butter mixture and let it cool slightly.

Pour the chocolate into the egg mixture and mix until everything is combined, then pour into the baking mold.

Line the bottom of a deep baking dish with a folded tea towel and place the cake on top (to prevent the cake from slipping).

Pour hot water into the pot and raise it up to 3/4 of the way up the sides of the pot (I used mostly boiling water, but I also added tap water to reduce the temperature if it was too boiling).

Bake for 50-60 minutes until set. The cake is ready when it begins to separate from the sides of the mold. Allow the cake to cool in a pan of water before removing it and turning it over.


Let the cake cool in a cake tin in water before removing it and placing it on a serving plate.This cake can be made in advance and refrigerated until needed.

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