Ganache is rich, creamy, buttery, and sweet, which is why the sweet creaminess of oatmeal stout is the perfect complement. Dark chocolate, cinnamon, and vanilla lend a lushness to the flourless cake that will make every mouthful of this delicious amalgamation taste like biting into a chocolate truffle.
Active preparation time: 1 hour
Total time: 2 hours, 30 minutes
Serves: 10
Flourless Chocolate Cake
6 eggs
6 Tbs butter, plus more for buttering the pan
Cocoa powder
8 oz (227 g) dark chocolate
¾ cup sugar
½ tsp cinnamon
¼ tsp salt
1 tsp vanilla extract
1 recipe oatmeal stout ganache (see below)
Raspberries
Powdered sugar
Preheat the oven to 350°F (177°C).
Separate the eggs, being careful not to contaminate the whites with any yolk (yolk prevents egg whites from whipping properly). Set aside both the whites and yolks.
Butter a 9" (23 cm) round cake pan and dust with the cocoa powder, then tap out any excess. Place the 6 tablespoons of butter and the chocolate in a heatproof bowl over a pan with 2" (5 cm) of simmering water in it. Over medium heat, gently melt the butter and chocolate. Mix until combined. Remove from the heat and add the sugar, cinnamon, salt, and vanilla extract. Gently mix in the egg yolks and set aside.
Whip the egg whites to medium peaks. They should gently hold their shape, without looking dry. In three batches, very gently fold the egg whites into the chocolate batter. Fold slowly and carefully to preserve the air that you have whipped into the whites.
Mix only until the batter is smooth and homogenous in color. Pour the batter into the prepared cake pan and bake for 25–30 minutes, rotating halfway through. The cake is done when the top bounces back when gently pressed. A cake tester will not come out clean when it’s done; the most reliable method is to test for bounce-back.
Cool the cake to room temperature, unmold from the cake pan, and cover with oatmeal stout ganache. Let sit in the refrigerator until the ganache sets.
Serve with fresh raspberries and a light dusting of powdered sugar.
Oatmeal Stout Ganache
6 oz (170 g) dark chocolate
1 cup (237 ml) heavy cream
¼ cup (59 ml) oatmeal stout
¼ tsp salt
While the cake is cooling, prepare the ganache. Place the dark chocolate in a heatproof bowl. Combine the cream, oatmeal stout, and salt in a medium saucepan placed over medium heat. Bring to a simmer. Quickly pour the simmering mixture over the chocolate and fold with a spatula until the mixture is smooth and glossy.
Use immediately for the flourless chocolate cake.
Beer Suggestions: Some of our favorite oatmeal stouts include Tallgrass Brewing Company Bourbon Buffalo Sweat (Manhattan, Kansas), Anderson Valley Brewing Company Barney Flats Oatmeal Stout (Boonville, California), Firestone Walker Velvet Merlin (Paso Robles, California), and Otter Creek Brewing Co. Couch Surfer (Middlebury, Vermont).
PHOTO: CHRISTOPHER CINA