Chocolate Nemesis — The Ultimate Flourless Cake

There are chocolate cakes… and then there’s the Chocolate Nemesis. 

Silky, rich, and unapologetically indulgent, this flourless wonder has become a cult classic in the world of desserts. At The George at Burpham, we love it for its intensity—velvety smooth with a deep cocoa flavour that melts on the tongue.

Now, we’re sharing the recipe so you can recreate this showstopper at home.

This isn’t just another cake. It’s pure chocolate alchemy—eggs whipped to cloud-like volume, folded into molten chocolate, butter, and syrup before being baked low and slow in a water bath. 

The result? 

A dense yet delicate dessert that’s perfect served with a dollop of cream or a scattering of fresh berries.

Ingredients

• 10 eggs

• 575g caster sugar

• 675g 70% dark chocolate

• 450g unsalted butter, softened

This recipe makes one cake tin of Chocolate Nemesis.

Instructions

1. Prepare the oven and tin: Preheat the oven to 130°C. Grease and line a 30cm round cake tin.

2. Whip the eggs: In a large mixing bowl, beat the eggs with one third of the sugar (about 191g) until the mixture quadruples in size—this will take around 10 minutes.

3. Melt the chocolate and butter: In a heatproof bowl set over simmering water, gently melt the chocolate and butter together. Remove from the heat once smooth.

4. Make the syrup: In a small pan, combine the remaining sugar with 220ml water. Heat until the sugar dissolves into a clear syrup.

5. Combine: Slowly stir the hot syrup into the melted chocolate mixture. With the mixer on a low speed, gradually add the warm chocolate syrup to the beaten eggs. Increase the speed and whisk until fully combined.

6. Bake in a water bath: Pour the mixture into the prepared tin. Place the tin inside a larger baking dish and carefully pour hot water around it until it comes two-thirds of the way up the sides. Bake for 75 minutes.

7. Cool and chill

8. Remove the cake from the water bath and leave to cool in the tin. Once cold, refrigerate until set.

Serving Suggestions

• Serve chilled in thin slices with lightly whipped cream.

• Add fresh raspberries or strawberries for a bright, tart contrast.

• For extra decadence, dust with cocoa powder or drizzle with a little cream before serving.

Tips for the Home Cook

• Patience is key: This cake is best made a day ahead, allowing the flavours to deepen and the texture to set perfectly.

• Quality matters: With so few ingredients, use the best 70% chocolate you can find—it makes all the difference.

• Warm the knife: Dip your knife in hot water and wipe clean between slices for neat, professional-looking portions.

Rich, smooth, and truly unforgettable, this is the kind of dessert that makes an evening feel special. We’d love to see how you use it—tag your creations on Instagram @TheGeorgeAtBurpham!

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