Preheat oven to 150 degrees celcius
Grease & line a 20 x 5 cm cake tin, when lining the sides of the tin the baking paper should be higher than the rim because it will rise.
Don’t use a springform tin)
Sugar Syrup: In a saucepan place 200 g of the sugar with the water & dissolve on a low heat, about 5 mins
Place the chocolate & butter into a bowl over a pan of simmering water, when the chocolate & butter start to melt, add the sugar syrup & stir until almost melted then remove the bowl from the simmering water & finish melting off the heat, stirring until completely melted & combined. Set aside.
Place the eggs into a mixing bowl with the remaining 100 g of sugar & whisk on high speed until eggs triple in volume.
Turn the mixer to low & slowly pour your chocolate mixture into the egg mixture. I do this for a few seconds & finish stirring by hand until completely combined. Don’t over mix.
Pour the mixture into your prepared tin, place tin into a large roasting pan lined with a tea towel ( this is to stop the tin from moving too much). Place the pan into the oven then pour hot water from the tap into the pan until it reaches half way up the side of the cake tin.
Bake for about an hour or until set, it will have a slight wobble in the centre, the nemesis will have a crispy meringue top when cooked, this will then be on the bottom when turned over.
Remove the tin from the water bath & cool completely in the tin. ( The nemesis will sink a little when cooled ) I place mine in the freezer for about 2 hours before turning it out. The first time I made it I chilled it in the fridge overnight but it was still runny when I cut it, so by placing it in the freezer it was easier to cut & I leave it in the freezer & just cut it when I want a slice. It doesn’t freeze solid so you can eat it straight away.
You may need to use a blunt knife to ease the paper from the tin after it comes out of the freezer.