From the Beer Wench's Kitchen
Hosted by Brewtopia Events

Terrapin Wake-n-Bake Coffee Oatmeal Imperial Stout Ice Cream

By K. Allen

Article Originally Published in Southern Brew News

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K. Allen (left) with friends Jeff Rapp, Gail Graves and Dean Graves
during the 2007 Terrapin Monster Pub Crawl in Athens.

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  Aroma’s Café in Athens, GA is a cool little bistro that started life as a wine, coffee and tapas bar with a few good high end beers on its menu. Located at 1235 South Milledge Avenue, this wine bar soon found itself it the midst of a gourmet beer sensation. They started out with one draft which was used to rotate in different interesting beers. Recently, Aromas has expanded their tap system to handle five taps. They have also hosted cask ale nights and promoted many specialty beers from breweries such as Terrapin, Avery, Oskar Blues, Heavy Seas, and others. They also over a great selection of coffee drinks and small plates. I recommend the cheese plate hands down. You can also munch on olives and hummus while sampling the latest liquid refreshments. On February 12, 2007, I, your dedicated Beer Wench, had the opportunity to help judge the first annual Wake ‘n Bake Off at Aromas.

Participants were given the task to create a dessert with the beer of their choice. Even though some chose to go their own route, the list of beers for the night were Terrapin’s Russian Imperial Oatmeal Coffee Stout, Lagunita’s Brown Suga, and Rogue’s Chocolate Stout. Among some of the desserts were pears poached in Saison du Pont, a giant terrapin oatmeal cookie made with Wake ‘n Bake Stout and many others. The winner won the prize spatula and the chance to have their very own recipe printed in the article of yours truly. The winning dessert is actually a two-parter made by Leeman LeClair. It consisted of Terrapin Wake ‘n Bake Coffee Oatmeal Imperial Stout ice cream and Rogue Chocolate Stout spiced molten cake. Are your taste buds watering yet?

The Recipe
Terrapin Wake-n-Bake Coffee Oatmeal Imperial Stout Ice Cream

2 cups heavy cream
1 (12 oz) bottle of Wake-n-Bake stout
7 ounces granulated sugar
1 ½ teaspoons cocoa powder
8 egg yolks

Bring heavy cream and stout to a boil in a heavy-bottomed pot.  In a large bowl, mix sugar, cocoa powder and eggs, blending thoroughly.  Add a small amount of the stout cream to the bowl, whisking quickly to temper the eggs.  Add egg mixture to the pot and cook custard until thick, whisking constantly.  Cool mixture and pour through a sieve to ensure smoothness.  Finally, process in an ice cream machine according to the manufacturer’s instructions.

Rogue Chocolate Stout Spiced Molten Cake

14 oz bittersweet or semi-sweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
2 teaspoons ground coriander
1 teaspoon garam marsala
1 teaspoon ground cinnamon
1 1/2 teaspoon ground nutmeg
1/2 teaspoon ground white pepper
3 teaspoons Irish Cream
2/3 cup Rogue Chocolate Stout
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
3 cups powdered sugar
1 cup all purpose flour


Generously butter eight ¾ cup souffle dishes.  Stir chocolate, butter, coriander, garam marsala, cinnamon, nutmeg, white pepper, Irish Cream, and Rogue Chocolate Stout in heavy medium saucepan over low heat until melted and smooth.  Cool slightly.  Whisk eggs, egg yolks and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour.  Transfer batter to prepared dished, filling to top and dividing equally. (Can be made one day ahead. Cover and refrigerate.)

Preheat oven to 425 degrees F. Bake cakes until batter has risen above dish, top edges are dark brown and centers are still soft and runny, about 10 minutes, or about 14 minutes for refrigerated batter.  Run small knife around the cakes to loosen. Allow cakes to rest in dishes 5 minutes.  Using hot pad and holding dish very firmly, place plate gently atop a cake and invert onto plate. Repeat with remaining cakes.

Accompany warm Rogue Chocolate Stout Molten Cake with delicious Terrapin Coffee Stout ice cream.

Now if that doesn’t turn your chocolate and beer gene on, I don’t know what will. It was an incredible experience to see how creative people could be with beer and dessert. Kudos to all of you who entered. All of the dessert were delicious. For those of you who missed this event, keep your eyes and ears open for, hopefully, the second annual. If you don’t fancy yourself a baker, just enjoy your…well…just desserts. If you would like The Beer Wench to cover your event, restaurant, bar or brewpub, you know where to find me. I am always looking for the next great pairing! Remember to eat well and drink good beer.

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