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Chocolate Cake

June 5th, 2009

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John and I entered a dessert contest at Dock Street Brewery.  It was more specifically for desserts made with beer.  Normally, he’s a better baker than I am, but I won!  I credit that to the fact that everyone loves chocolate.

So, here’s the recipe I made.  There are lots and lots of steps, but not too many ingredients.

Espresso Stout Flourless Chocolate Cake with a Double Cream Stout Chocolate Ganache and Summer Ale Raspberry Sauce

3/4 lb semi-sweet chocolate  (I use Trader Joes 1lb plus of Dark )

2 sticks butter

1/2 cup cocoa powder

5 eggs

1 cup sugar

3/4 cup Espresso Stout reduced down from 1 1/2 cups

palm full of salt

a little vanilla

Pre-heat oven to 350 degrees and grease up a 9 in spring-form pan

Chop the chocolate fine and melt it with the butter in a double boiler.  Meanwhile mix Sugar, Eggs, Salt, vanilla, and cocoa powder.

Once chocolate is melted and whisked to make sure there are no chunks, let it cool for a few minutes.  Pour chocolate into the egg/sugar mixture.  Then pour in the reduced beer.   Mix until it is very very smooth.

Pour batter in about half way up the pan.

Bake for about an hour, or until you stick a toothpick in and it comes out clean.

Cake should cool at least an hour, or overnight

Raspberry sauce

1 bag frozen rasberries

1 bottle of summer ale (I used PBC’s Fleur de Lehigh)

Pour 1 bottle of a good Summer Ale over a container of raspberries.  I used frozen ones, but fresh is probably better.  Let sit (refrigerated) overnight.

Strain the liquid from the fruit and into a pot.  Reduce sauce by half and add a couple tablespoons of powdered sugar to thicken it a bit.  Let cool.

Ganache

1 cup beer

1 cup dark chocolate

Bring about a cup of a cream or milk stout to a boil.  Chop up another cup of dark chocolate.  Pour beer over the chocolate in a heat-proof bowl.  Let sit for a few minute then whisk together.  Let cool.

I’m sure there are more elegant ways of serving this cake, but I poured the raspberry sauce on the bottom of the serving dish, then filled up the sides with the soaked whole raspberries.  I frosted the top of the cake with a thin layer of ganache and sprinkle powdered sugar on top. Right before serving I made a little pile of rasberries in the center of the cake (not pictured)

Sorry for lack of a better photo.  I was running late, as usual, and didn’t bring my camera to the competition.