Signature Desserts

Chocolate Stout Cake with Stout Ganache
From the Warwick Melrose Hotel, Dallas
6 Servings

Chef Rafael Torano created this stunning dessert. The stout deepens the chocolate flavor in the trendy cupcake form.

Cake
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.

Sauce
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.

Mousse
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.

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.

Visit: www.warwickmelrosedallas.com.