This cake will complement Castle Milk Stout Chocolate Infused. The beer has a wonderful smoky nose and sweet palate with plenty of dark chocolatey undertones which match well with decadent cocoa-based desserts.
Ingredients
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300g dark chocolate (chopped)
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200g muscovado sugar
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175ml boiling water
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225g unsalted butter (diced)
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6 eggs separated into yolks and whites
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A pinch of sea salt
Method
1. Pre-heat the oven to 180C, then grease and line a 23cm cake tin.
2. Add the chopped chocolate and sugar to a food processor and blend until it forms a powder then add the boiling water, butter, yolks and salt. Blend again until properly mixed.
3. Whisk the egg whites in a clean, grease free bowl until the stiff peaks stage, add a spoonful of egg white to the chocolate mixture then carefully fold this back into the egg white, a spoonful at a time.
4. Pour the mixture into the cake tin and bake for 40 minutes until a skewer comes out clean after being inserted into the middle. Cool the cake and refrigerate until needed.
Tip:
Make sure to use high-quality chocolate with a high cocoa percentage - a cake that is too sweet will jar with the bitterness of the stout.