By Santa Cruz Mountain Brewing
Serves 4 to 6
Who wouldn’t love a dark, rich soufflé-like chocolate cake, accented by the complexities of a sultry stout? In this recipe, the cake is baked in a water bath for consistent, even baking. Together, the egg whites and stout react to create an airy, light creation whose richness and depth form a perfect pairing of dark chocolate and devout stout.
This can be prepared as a single cake or in individual ramekins.
- 6 ounces extra-dark chocolate, roughly chopped
- 6 tablespoons unsalted butter
- 4 tablespoons stout
- ½ cup fine sugar
- 3 egg yolks
- 2 tablespoons unbleached white flour
- 1 teaspoon vanilla extract
- 5 egg whites
- ¼ teaspoon cream of tartar
- Powdered sugar
Preheat oven to 325° F. Butter an 8-inch custard dish or 4 ramekins. Combine chocolate and butter in a large bowl over a pan of simmering hot water. Melt until butter and chocolate are evenly blended. Add stout and blend. Remove from heat. Whisk sugar into egg yolks and whisk egg yolk mixture into cooled chocolate mixture. Whisk in flour and vanilla.
Beat egg whites with cream of tartar and a pinch of salt until shiny, stiff peaks have formed. Be careful not to overbeat. Fold a dollop of egg whites into the chocolate mixture and gently blend. Add remaining egg whites and blend. Be careful not to overblend, as cake will deflate. Pour the batter into the custard dish or ramekins and place in a shallow baking dish. Add enough hot water to make a water bath that comes halfway up the custard dish or ramekins. Bake for 1½ hours. Cake will be done when skewer inserted in the center comes out with dry crumbs. Cool and lightly sift with powdered sugar.