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Flourless Chocolate Cake with Wake-N-Bake Stout
By K. Allen
Article Originally Published in Southern Brew News
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K. Allen is a beer traveler, BJCP Certified
Beer Judge and Food & Beer Columnist for
Southern Brew News.
|Since becoming a beer
connoisseur many years ago, I have marveled at the many ways that one
may enjoy a good beer. Beer, like wine, goes with food and makes the
experience better. If you didn’t know that before, I hope this
column has helped me prove my point. Breakfast, just ask the Bavarians,
lunch, dinner and, yes, dessert.
Believe it or not, your Beer Wench has not always been a lover of chocolate until I mixed it with beer. Now, you may say, how can you call yourself a real woman. Well, I never have believed in stereotypes. I do know that my wonderful Georgia boy has a certain weakness for the rich, creamy goodness of real chocolate. In honor of the love of my life, Owen, here is a little Valentine’s recipe for you to share with your friends and loved ones paired with one of my favorite brews, Terrapin’s Coffee Oatmeal Imperial Stout, Wake n Bake. Now what goody could possibly deserve being served with a beer that is a dessert in itself? Glad you asked. What better way to complement coffee and oatmeal than with a little flourless chocolate cake?
Wake-n-Bake is a part of the monster beer tour created by Terrapin Brewing Company. Spike and John developed a partnership with Jittery Joe’s, a local coffee house here in Athens who roast their own coffee. It is a blend of their coffee that helps give this imperial stout its special quality. It is a rich, black brew that has smooth coffee flavor with a chocolate, creamy finish. Good for breakfast or a nightcap. Serve this with a rich, chocolate dessert, you have yourself paradise in a culinary experience. Who needs therapy with this stress reducer?
Flourless Chocolate Cake
You will need:
11 tablespoons unsalted butter
2 cups chopped bittersweet chocolate (10.5 ounces)
½ cup sugar
5 large eggs
1/3 cup rum or Wake-n-Bake stout
1/3 cup diced dried apricots or cherries if you want a nice Valentine’s Day color
1. Position a rack in the middle of the oven and preheat the oven to 325 degrees F.
Lightly grease a 9-inch springform pan with 1 teaspoon of the butter. Line with parchment paper and butter the paper with ½ teaspoon of the butter. Wrap the outside of the pan with aluminum foil. Set aside.
2. Combine the remaining butter, the chocolate and sugar in the top of a double boiler or a stainless steel bowl set over a pot of simmering water. Heat gently, stirring occasionally, until the sugar is dissolved and the chocolate is melted. Remove form the heat and let cool slightly, stirring often. Whisk in the eggs one at a time, beating well after each addition. Fold in the rum (or beer) and apricots.
3. Pour the batter into the prepared pan and place in a roasting pan. Place in the oven and pour enough hot water into the roasting pan to come halfway up the sides of the cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, 25 or 35 minutes.
4. Remove the sides of the pan and invert the cake onto a wire rack. Remove the pan bottom and the parchment paper. Let cool.
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