“This recipe is inspired by River Cafe, one of my favourite places to eat. Read the recipe a few times before making it and take your time. Never rush cooking, it should be fun!”

Makes 10 portions

INGREDIENTS

325g 70% dark chocolate, I use Montezuma organic, broken into pieces

125g unsalted butted, diced and softened

125g unrefined caster sugar

5 whole eggs

100ml water

A little oil for greasing

For the caramel sauce:

200g unrefined caster sugar

100ml double cream

A tiny pinch of salt

METHOD

Line a bottomless 10-inch springform cake tin with 4 layers of cling film so it reaches the corners of the tin and is watertight. Rub with a little oil.

Heat the oven to 170°C and whisk the eggs with half the sugar until very voluminous.

Mix the remaining sugar and water in a pot and heat on the hob until it reaches a syrup consistency. This should take a couple of minutes. Remove and add the chocolate and soft butter and combine with a whisk or spatula.

Add the chocolate mix to the whisked egg, and using a whisk, mix to create the cake mix.

Add this mix to the prepared tin and cook in a water bath with a tight tin foil lid on for 45 minutes to 1 hour. Remove from the oven and leave to cool to room temperature.

To make the caramel sauce, melt the sugar in a thick-bottomed pot until it’s quite dark and brown. This will take a few minutes and don't be tempted to stir it too much or it may crystalize. And never leave boiling sugar unattended. Then remove it from the heat and allow it to cool slightly before whisking in the cream. Add a pinch of salt and pass through a sieve and into a serving jug.

When ready to serve the nemesis, remove it from the tin by placing a plate, or board, on top of the tin (foil removed) and turning it upside down so the cake falls out. Cut into portions using a very clean, hot knife. Clean the knife in hot water after every cut and serve with the caramel sauce and either some ice cream or crème fraîche.