Nemesis choc cake MP4 скачать в хорошем качестве

Nemesis choc cake MP4

Best ever chocolate cake!! 🍫🍫🍫🍫🍫🍫🍫 Only 4 ingredients! Gluten-free too! When the River Café added "Nemesis" to its menu, word spread like wildfire about what was perhaps the best chocolate cake in the world. Today, the dessert is an evergreen favourite. Ruth Rogers and Rose Gray made Italian cuisine big in London. Their restaurant, the River Café, is known for fresh, seasonal ingredients and dishes that are unpretentious. One delicacy on the menu in particular continues to make guests' mouths water: the chocolate cake "Chocolate Nemesis". Ingredients: 675 g dark chocolate (broken into small pieces) 10 eggs 575 g sugar 450 g butter Method 1. Preheat the oven to 160 degrees. 2. Line a 30 x 5 cm cake tin with baking paper, grease with butter and dust with flour. 3. Beat the eggs with a third of the sugar (about 190 grams) until the mixture has quadrupled in volume. This takes at least 10 minutes with a mixer. 4. Dissolve the remaining sugar in 250 ml water in a small saucepan and boil down to a syrup. Stir the chocolate and butter into the hot syrup. Remove the saucepan from the heat and allow the mixture to cool slightly. 5. Add the syrup mixture to the eggs and continue stirring gently until the two mixtures have combined. This takes no more than 20 seconds. 6. Pour the batter into the cake tin and place it in a water bath. It is crucial that the cake tin is immersed in boiling water up to the rim so that the cake cooks evenly. 7. Place the cake in the oven and bake until firm. This takes about 50 to 60 minutes. Gently press the surface with the flat of your hand to check if the cake is done. If it is too soft, leave it in longer. Not all ovens are designed the same. 8. Allow the cake to cool in the tin, then ideally overnight in the fridge, but for at least 8 hours.