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CHOCOLATE NEMESIS WITH RUTH ROGERS & JOE TRIVELLI, RIVER CAFE

15·07·22

1 min read

#OFFTHEPASS

The Nemesis is a River Cafe institution. Before lockdown, we brought together Head Chef Joseph Trivelli and his team with the founder of Original Beans, Philipp Kauffmann. In field or kitchen, their commitment to unadulterated flavor from known, single sources sets the standard across the industry. Together they played out the effects of six different origins of rare variety cacaos on this perennial classic. Here's the recipe from Ruth Rogers using 70% Cru Virunga or Cru Udzungwa.

CHOCOLATE NEMESIS

Ingredients

675g Cru Virunga or Cru Udzungwa (70% cocoa solids), broken into small pieces
10 eggs
575g caster sugar
450g unsalted butter, softened

Method

Preheat the oven to 130*c. Grease a 30cm round cake tin that is 7.5cm deep, then line the base with greaseproof paper.
Whisk the eggs with a third of the sugar with an electric mixer until the volume quadruples – this will take at least 10 minutes.
Meanwhile, melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water (the water should not touch the base of the bowl).
Remove from heat.
Heat the remaining sugar with 250ml water in a small saucepan until the sugar has completely dissolved to a syrup, stirring occasionally.
Bake for 1½ - 2 hours or until set – test by placing the flat of your hand gently on the surface of the cake.
Remove the cake tin from the water. Leave the cake in the tin to go completely cold before turning it out (don’t refrigerate it). Serve with crème fraiche.

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WE EXIST TO FIX THE FOOD SYSTEM.

People are more cut off from the origins of their food than ever. This makes flavor, nutrition and farming practices that protect the planet, almost impossible to find.

By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.

Now is the time for action. Join the food system revolution.

Acknowledgement of Country
Natoora respectfully acknowledges the Traditional Owners and sovereign custodians of the land in which our office is situated, the Wurundjeri people of the Kulin Nation. We pay our respects to their Elders past and present and extend our respect to the lands in which we source produce.

At Natoora, we believe in the conscious care and stewardship of the natural environment around us. In doing so, we pay homage to the rich history and deep connection First Peoples have had to Country for more than 2000 generations. We recognise the lands in which we meet and work, grow and share food on always was and always will be Aboriginal land.

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GO BEYOND FOUR SEASONS

Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavour at every stage.

WHAT'S IN SEASON?

KNOW WHERE YOUR FOOD COMES FROM

We know the name of the people behind everything we source. Recognise their growing artistry to find out exactly where your food comes from (and why that matters).

MEET THE GROWERS

MAKE YOUR DIET DIVERSE

Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavours.

ORDER PRODUCE

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