Chocolate Stout Cake with Stout Ganache
From the Warwick
Melrose Hotel, Dallas
Chef Rafael Torano created this
stunning dessert. The stout deepens the chocolate flavor in
the trendy cupcake form.
1 c Rouge Stout Beer
¾ c Dark Cocoa
1 c Unsalted butter
2 c All Purpose flour
1 c Granulated sugar
1 c Light brown sugar
1 ½ tsp Baking powder
1 tsp Salt
2 Whole eggs
½ c Sour cream
Preheat oven to 325 degrees. Sift the
flour, sugar, brown sugar, baking soda and salt into a large
mixing bowl and set aside. Using a separate bowl over a pot
of boiling water, combine the stout, cocoa and butter and
heat until the butter is fully melted. Add the eggs, sour
cream and the chocolate mixture to the dry mix and mix well.
NOTE: Do not overwork the batter. Mix everything until just
combined. Spray a muffin tin with non stick spray or line
with a paper liner. Bake the batter 17 to 20 minutes or
until an inserted tooth pick comes clean Remove from the
oven and allow cooling.
½ c Heavy cream
¼ c Rouge stout beer
¼ c Corn syrup
12 oz Semi sweet chocolate chips
1/3 c Unsalted butter
Melt the chocolate, stout and the corn
syrup over a water bath. Meanwhile heat the cream until hot
and add the chocolate mixture. Mix well to combine. Hold in
a warm spot.
3 c Heavy cream
12 oz Bitter sweet chocolate
3 Egg yolks
5 oz sugar
Melt the chocolate in a double boiler.
Meanwhile whip the egg yolks and the sugar until it becomes
white, approximately 10 minutes. Using a separate bowl whip
the cream until soft peaks have formed and set aside. Fold a
third of the cream into the egg mixture. Add the chocolate
and fold gently to incorporate. Add the rest of the cream
and gently fold to fully incorporate. Refrigerate for a
minimum of three hours or overnight.
Chocolate Stout Simple Syrup
2 c Sugar
1 c Water
1 c Rouge Stout Beer
Assemble all the ingredients together
and bring to a boil. Cook the mixture until it forms a light
syrup. Cool and hold for plate assembly.
Dunk the muffins in the simple syrup
until fully soaked. Remove and let drain. Pipe the chocolate
mousse on top of the muffin and then drizzle the chocolate
ganache on top and serve.