A Nemesis of chocolate with a raspberry sorbet


340 g dark chocolate
5 eggs
250 g sugar
200 g butter
parchment paper
2 baking tins (one should fit in the other)


Pre-heat the oven to 150°C. Whisk the eggs with 1/3 of the sugar until the volume triples. Use a good stand mixer for this. It will be more difficult with a hand mixer and it is impossible to do this with a whisk.

Put the rest of the sugar in a saucepan, add 75 ml of water and boil until the sugar has dissolved. Remove from the hob and add the chocolate and butter. Stir with a wooden spoon until everything has dissolved. Combine the above ingredients, mix and pour into a tin lined with parchment paper. Now place this baking tin in a second baking tin, which is 1/3 filled with water. Place in the oven and bake for 40 minutes. Take care when removing the tins from the oven not to be scalded by the hot water. Let the mixture cool off in the baking tin. The cake can still be moist inside. Serve with a raspberry sorbet and fresh raspberries. Sprinkle with chopped and roasted hazelnuts.

Recipes: Pieter Callant (De Kruier)
Photos: Michael De Lausnay

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