I found this recipe for a spiced double stout flourless chocolate cake while reading an article from the Columbia Tribune about a beer dinner there. The recipe is from Mark Sulltrop, chef at 44 Stone Public House and can’t wait to here from you how it turns out. Sounds amazing!
|Prep Time||Cooking Time||Ready In||Servings||Beer Style|
|30m||20m||1-day||6||Double Chocolate Stout|
- 1/4 cup Young’s Double Chocolate Stout
- 1 cup sugar, divided
- 1/16 teaspoon ground cinnamon
- 1/16 teaspoon ground allspice
- 1/16 teaspoon ground ginger
- 1/16 teaspoon ground cloves
- 1/16 teaspoon ground nutmeg
- 1/16 teaspoon ground cayenne
- 1/16 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 6 ounces bittersweet chocolate
- 1/4 pound butter
- 3 large eggs
Preheat convection oven to 300 degrees with low fan setting. Coat 5-ounce ramekins (crème brûlée dishes) with oil spray. Place chocolate stout in sauce pan with 1/2 cup granulated sugar, cinnamon, allspice, ginger, cloves, nutmeg, cayenne and salt. Bring beer, sugar and spices to a boil. Reduce heat to very low and incorporate chocolate and butter. Once chocolate and butter are fully incorporated, remove batter from heat, add vanilla and set aside. Place eggs and remaining 1/2 cup sugar in electric mixer fitted with whip. Whip eggs until quadrupled in volume, then incorporate spiced chocolate mixture. Divide batter into coated ramekins. Place filled ramekins into a water bath. Bake for 20 minutes, then rotate pan halfway and continue to bake until set and tops begin to crack. Allow cake to cool at room temperature, cover and place under refrigeration overnight.
Serving suggestion: Serve cake with mocha hot fudge sauce, Chantilly cream and, if desired, fruit compote.