Nemesis Au Chocolate 

Ingredients: One and one half cups of sugar, two tablespoons of vanilla extract, four ounces of bittersweet chocolate, chopped; five large eggs, two thirds cup of sugar, two cups of whole milk, one half cup of water, eight ounces of unsweetened chocolate; chopped, one cup of butter, two tablespoons of confectioners sugar, six large egg yolks and one half teaspoon of vanilla extract.

Nemesis Au Chocolate

Preheat oven to 350 degrees. Grease a nine inch diameter cake pan with 1 1/2" high sides. Line bottom with wax paper. Bring one cup of sugar, one half cup of water and two tablespoons of vanilla to boil in a heavy saucepan over medium high heat. Remove from heat. Add four ounces of unsweetened  and two ounces of bittersweet chocolate to melt, stir until smooth. Whisk in one half cup of butter until melted and smooth. Add remaining chocolate and butter; whisk until smooth. Using an electric mixer, beat the five large eggs with one half cup of sugar in a large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted from bowl. Beat in the melted chocolate mixture. Pour batter into prepared pan. Cook in a water bath by placing cake pan in a large baking pan. Add enough boiling water to baking pan to reach half way up the sides of cake pan. Place carefully into oven and bake until cake remains firm in center when shaken, about thirty minutes. Remove cake pan from water bath and cool ten  minutes. Unmold onto plate and cool completely. Sift powdered sugar over cake. Cut into wedges (cake will be very soft). Spoon crème Anglaise onto individual serving plates, plate cake and serve.

Crème Anglaise

Using an electric mixer, beat sugar and egg yolks in a small bowl to blend, set aside. Scald milk in a heavy saucepan over medium heat. Gradually beat into egg yolks. Return to saucepan and stir until mixture leaves a path on the back of a spoon when drawing finger is drawn across, about eight minutes; do not boil. Strain into a bowl and mix in vanilla. Cool completely, cover and refrigerate. Can be made ahead of time.