This recipe produces a very moist, chocolatey cake that’s not too rich or heavy. The addition of the chocolate stout gives it an interesting complexity and flavor. It can be enjoyed ungarnished or with a dollop of unsweetened whipped cream.
Start by pre-heating your oven to 325°F. Grease a 9-inch cake pan or ring and cut a circle of parchment paper to fit the bottom.
Using a double boiler melt the chocolate in a stainless steel bowl. Set aside.
Place the eggs and sugar into the bowl of a stand mixer fitted with the whisk attachment. Using the same double boiler used for melting the chocolate, whisk the eggs and sugar by hand until warm to the touch. Place the bowl of eggs on the mixer and beat at medium speed until the eggs have just about tripled in volume. This stage is also referred to as the ribbon stage. If you pull out the whisk and drizzle the whipped eggs on top of themselves the lines should not sink back into the mixture too quickly.
While the eggs are whipping bring the stout to a boil. Stir into the melted chocolate.
Once the eggs have reached the ribbon stage turn the speed of the mixer down and add the chocolate mixture.
Be sure that your butter is very soft but not melted. If the butter is melted the texture of the cake will be grainy. Add the butter to the eggs and chocolate and mix until just combined. Pour the cake batter into the prepared pan, filling it a little more than half way. Bake on the medium rack of the oven for 30 minutes or until a paring knife or skewer removed from the cake comes out with a few crumbs. Remove to a cooling rack and serve at room temperature.
Yield: 8-10 servings
2.25 sticks unsalted butter, softened
9 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened dark chocolate, coarsely chopped
6 extra-large eggs
.75 cup granulated cane sugar
.5 cup chocolate stout
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