Here is a recipe I found on BBC Goodfood, which uses rich dark chocolate and Guinness stout. Guinness is Tom’s favorite beer, and I love chocolate! It seemed like a good recipe to attempt for St. Patrick’s Day. I think it is better than lava cake … light, yet super chocolatey that falls somewhere between a brownie and a truffle … Wow!
I combined a bar of Lindt 85% cocoa dark chocolate with a Lindt dark chocolate sea salt bar. The Lindt flavored dark chocolates are only 47% cocoa so be sure to use at least one bar of the 70% or greater. Next time Tom wants me to try an orange dark chocolate bar with some orange zest or dark chocolate with chili.
Guinness Draught Stout in the can comes with (according to the Guinness website) a little “widget [that] uses an ingenious nitrogen filled capsule that surges with bubbles when the can is opened.” In order to get the 3-ounces, you need for the recipe without the foam, pour it very slowly out of the can. The recipe comes together in about 20 minutes, but you do need to refrigerate for at least an hour before baking. I don’t think I would refrigerate overnight as I believe the beer will lose its effervescence.
One other quick note, place a rimmed baking sheet in the oven when pre-heating. The ramekins will go directly onto the hot sheet to bake.
To finish, I added a generous dollop of whipped cream flavored with Irish Whiskey and garnished with fresh raspberries. Use any extra whipped cream to make an Irish Coffee! If you don’t have time to make the whipped cream, try it with Salted Caramel gelato. Yum!We are longing to travel, and during the pandemic have been putting together our wish list of destinations which includes returning to the United Kingdom, this time adding Ireland as a stop, along with a visit to the Guinness factory. (Photo courtesy of Irish Post)
5 oz. (10 tablespoons) unsalted butter plus extra for the ramekins
7 oz. good quality dark chocolate at least 70% cocoa
3 tablespoons packed brown sugar
3 large eggs
3 oz. (90ml) Guinness Draught Stout (pour slowly when measuring to avoid getting any foam)
1 1/2 cup chilled heavy whipping cream
2-3 tablespoons Irish whiskey (optional)
3 tablespoons sugar
Butter four ramekins and set aside.
In the top of a double boiler over simmering water, melt the butter, chocolate and a generous pinch of Kosher salt. Stir until just melted, about 5 minutes. Remove from heat and allow to cool slightly.In a large mixing bowl, beat the sugar and eggs with an electric whisk until pale and almost doubled in volume, about 2 minutes. Gently fold in the melted chocolate and the Guinness.
Using a soup ladle, spoon the mixture into the ramekins and chill in the refrigerator for an hour.Place a rimmed baking sheet on the top shelf of your oven and preheat to 350F. Place the chilled ramekins on the heated baking sheet and bake for 18 minutes; if it still soupy continue baking until set up but not dry, I baked mine for 28 minutes. Remove from oven and allow to cool for at least 5 minutes.To make the whipped cream:
Chill a large bowl for about 10 minutes.
Whisk the cream and sugar together until soft peaks form. Fold in the whiskey (leave out if desired). Cover and refrigerate until ready to use.
Serve with a dollop of whipped cream and garnish with raspberries.
Makes four servings.