Towering Flourless Chocolate Stout Cakes Recipe

That would never happen in our house. We probably eat an entire loaf of whole grain bread every morning. Kai has bagels, too. Kid likes bagels. Some days he eats Einstein's sesame seed bagels for breakfast, lunch, and dinner. 

Ingredient

FOR THE CAKES – 1.39 pieces sticks unsalted butter cut into and softened to room temp – 3.33 ounces bittersweet chocolate chopped – 3.33 ounces unsweetened chocolate chopped – 3.33 large eggs – 0.28 cup sugar – Pinch of salt – 0.28 cup stout beer or you can also use coffee such as Guinne – 1.11 teaspoon vanilla extract divided CHOCOLATE SWIRLED WHIPPED CREAM – 1.11 cups heavy whipping cream cold – 0.56 tablespoons powdered sugar – 1.11 teaspoons vanilla extract – 2.22 ounces semisweet chocolate chopped – 1.11 tablespoons unsalted butter – 0.56 tablespoon brown rice syrup or light corn syrup – Melted semi-sweet or bitter sweet chocolate for drizzling

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To bake cakes: Start with a 325-degree oven. Line two cupcake tins with 18 liners. 

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A heatproof bowl of bittersweet and unsweetened chocolate should be placed over a saucepan of simmering water without touching it. Stir the chocolate until melted, then remove the bowl from the pan. 

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Place eggs, sugar, and salt in a stand mixer bowl. Set the bowl over the simmering water and whisk for 2 minutes to reheat the mixture.  

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Add the bowl to the stand mixer and beat with the whisk attachment on medium speed for 5 minutes to triple in volume.  

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Slowly boil beer and 1 teaspoon vanilla in a pot. Slow the mixer to low and beat the beer mixture and melted chocolate for 2 minutes until incorporated. Mix in the butter and remaining 1 teaspoon vanilla. 

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Fill muffin liners 3/4 full with batter. Bake for 15-20 minutes until the tops are firm and no longer jiggling. Cool on a wire rack after five minutes in the pan. Let cool fully. 

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7

While cakes cool, create chocolate-swirled whipped cream. To melt the chocolate, microwave the butter, brown rice syrup (or corn syrup) and chocolate in 30-second increments in a microwave-safe bowl. 

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Whip cold cream in a large bowl until firm peaks form (3-5 minutes). Mix vanilla and sugar until peaks form. Do not overbeat cream; it will turn lumpy and buttery. 

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Fold melted chocolate gently to swirl. Use an ice cream scoop to spoon whipped cream onto each cake and drizzle with melted chocolate. 

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Butterbeer Cupcakes with Treacle Butter Frosting and Chocolate Pretzels Recipe 

also see

also see

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