Name: River Cafe Chocolate Nemesis Revisited
Yield: Makes 6 large or 12 normal portions
Ingredients: pinch of salt; crème fraîche, to serve; 4 organic eggs, separated; 100 g icing sugar 250 g real dark; chocolate (I used Valrhona Guanaja 70%), roughly chopped; 150 g butter, cut into small pieces, plus more for greasing; 1 tsp cider vinegar

Preparation info

Makes
6
large

Difficulty
Medium

Appears in

Real Chocolate

By Chantal Coady

Published 2003

About

I have long admired the River Café from a distance and via the books of Rose Gray and Ruth Rogers. They have a wonderfully clear vision of how to prepare and serve food at its best, and have certainly revolutionized many kitchens in the UK and around the world. There seems hardly to be a self-respecting chef in England who has not worked there at some time in their career.

I had a surprise birthday lunch there recently, and was absolutely delighted when Ruth Rogers came to the table