The Kitchen Denver whips up the Chocolate Nemesis -- and you can, too

The Kitchen Denver whips up the Chocolate Nemesis -- and you can, too
All photos by Kate Gibbons.

Don't let the name mislead you: The Chocolate Nemesis may soon be your new best friend. The "oldie but goody" dessert that won fans at The Kitchen in Boulder has now been imported to The Kitchen Denver, and is winning hearts (and stomachs) across town.

The flourless chocolate cake, accompanied by crème fraiche, is a take on the Nemesis at London's River Café, where Kitchen chef/co-founder Hugo Matheson cut his teeth as a chef. The four restaurants in the Kitchen family can turn out as many as 120 slices a night.

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Going, going...
Going, going...

"If you like chocolate, this is what you need," says pastry chef Kerry Johnson, a 25-year veteran who trained at the Johnson and Wales in Rhode Island. "Nothing gets in the way."

In fact, Johnson adds a smidge of coffee extract to the mix of bittersweet chocolate, whole eggs, butter, sugar and vanilla bean to bring out the chocolate flavor. The result is a purely chocolate dessert that isn't overly sweet. (If chocolate isn't your thing, she recommends the lemon tart and sticky toffee pudding.)


Want to try taking on the Chocolate Nemesis on your own? The Kitchen was nice enough to supply the recipe below. And you're reading it correctly: It calls for ten eggs.

Recipe: Chocolate Nemesis, courtesy The Kitchen


1 pound, 8 ounces 72% chocolate

1 pound unsalted butter

3 cups granulated sugar

1 cup water

10 eggs

Preheat oven to 275 F. Bring water and 2 cups of sugar to a boil, add chocolate and butter and stir until emulsified. Whip eggs and remaining sugar until they double in size. Once doubled, mix the two batters together and pour into a 12 inch greased and parchment paper-lined round pan. Bake the cake in a water bath for 1 hour and 10 minutes. Let cool for 2 hours and loosen the cake from the pan with a small knife and unsheathe onto a platter. Slice to desired size.

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