Cooking with Beer Recipes

Beer Bitty

Flourless Chocolate Stout Cake with Framboise Raspberry Sauce and Vodka Whipped Cream

02.10.15

This cake is elegantly simple. Cocoa powder provides a tender, fine crumb while high-quality chocolate adds a richness that’s balanced by a bit of sugar and complemented by the bitter and roasted notes of stout. But it’s also slightly sultry. When drizzled with fresh raspberry sauce made with reduced framboise and topped with a dollop of vodka kissed whipped cream, well, to say it’s the perfect conclusion to a romantic meal might be jumping the gun.

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Flourless Chocolate Stout Cake
Active Time: 15 minutes
Total Time: 45 minutes

  • 4 ounces bittersweet chocolate, chopped
  • 1 stick (1/2 cup) unsalted butter, cubed + more for pan
  • 3/4 cup granulated sugar
  • 1/4 cup Oatmeal, Chocolate, or Imperial Stout
  • 3 large eggs, lightly beaten
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon coarse sea salt
  • Powdered sugar, for dusting

Preheat oven to 375°F. Using a pastry brush or paper towel, apply a layer of butter to the bottom and sides of an 8-inch round baking pan. Line the bottom with a round of parchment paper then apply additional butter to the top of the parchment round; set aside.

Place chopped chocolate and butter in a double boiler or a heat proof bowl set over a saucepan of barely simmering water. Stir occasionally until fully melted and smooth; remove from heat. Whisk in sugar followed by beer. Add eggs and whisk until well combined. Sift cocoa powder and salt over chocolate mixture (this will help prevent clumps from forming) and stir until fully incorporated. Pour batter into prepared baking pan and place in a larger baking dish; fill the larger baking dish with water until it is halfway up the side of the smaller pan. Carefully place in the middle of the oven and bake for 25 minutes, or until the top has formed a thin crust. Place on a rack and allow to sit for 5 minutes in pan; invert onto a large plate and dust with powdered sugar, if desired.

Framboise Raspberry Jam
Total Time: 30 minutes

  • 3/4 cup framboise
  • 6 ounces fresh raspberries
  • 1/3 cup sugar
  • 2 Tablespoons fresh lemon juice

Combine the berries and sugar in a small bowl. Using a fork, gently mash and macerate at room temperature for 15 minutes.

Meanwhile, place the framboise in a small saucepan over medium heat, stirring often, for 10 minutes or until reduced slightly. Add the berries and lemon juice; cook over medium heat until thickened, about 5 minutes. Stir regularly to prevent the sauce from boiling over. Strain, if desired. Store in an airtight container in the refrigerator until ready for use. The sauce will thicken as it rests.

Vodka Whipped Cream
Total Time: 20 minutes

  • 1 cup heavy whipping cream, cold
  • 1/2 teaspoon granulated sugar
  • 2 tablespoons vodka
  • 1/4 teaspoon vanilla extract

Combine all of the ingredients in a large mixing bowl and refrigerate for a minimum of 15 minutes. Using a stand mixer on medium speed or a whisk with elbow grease, beat the mixture until soft peaks form when the whisk is raised from the mixture. Be careful not to over mix. Store in an airtight container in the refrigerator until ready for use.

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