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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"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
Ingredients 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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