I made this recipe many moons ago for Mother’s Day and it was scrumptious. I have always meant to make it again, but I would need more than just me to eat it.
Before we get to the recipe, we must learn about one of the main ingredients, Stout. The first known use of the word stout in reference to beer was in 1677 in the Egerton Manuscripts, the word was used to reference the strength of the beer. The word porter was first used in 1721 to describe dark brown beer which used roasted malts. Porters were very popular and were made in a variety of strengths. The stronger beers, those over 7% were called stout porters. So, are you confused yet? Stouts and porters have been intertwined for all of history, even today people still argue the differences. One thing about stouts, unlike porters, there are many more varieties available from Milk and Coffee Stouts to Oyster Stouts and Imperials. Most stouts produced in North America highlight flavours such as coffee, chocolate, and vanilla. Here is a quick breakdown of the main stout styles you will find in our cooler.
Oatmeal Stout - Historically an Oatmeal stout was made with a large amount of oats being added during the brewing process, usually 30-35%, today that percentage is much lower. Oatmeal stouts do taste like oats. The oats provide a smoothness to the stout.
Milk Stout – This is a stout that contains lactose sugar, which is derived from milk. The lactose sugar cannot be fermented by beer yeast, so it adds a sweetness and body to the beer. Historically milk stouts were deemed as nutritious and given to nursing mothers to increase milk production.
Irish or Dry Stout – These stouts are the opposite of the Oatmeal and Milk stouts. Irish stouts are unsweetened and dry. The most popular dry stout worldwide is Guinness.
Imperial Stout – Originally knows as a Russian Imperial Stout, this style of stout has the highest ABV which is usually 8% or higher. In the 18th century Thrale’s Anchor Brewery in London for export to the court of Catherine II of Russia. A recipe from 1856 shows that the beer would have been over 10% ABV.
Flourless Chocolate Stout Cake
Ingredients
12 oz semisweet chocolate, chopped
14 tbsp unsalted butter
1/2 cup stout beer
1/2 cup granulated sugar
1/4 tsp salt
6 eggs
1/4 cup unsweetened cocoa powder, divided
1/2 tsp instant espresso powder
Preheat oven to 300°F. Butter the bottom and sides of a 9" springform pan, and sprinkle 1 tablespoon of cocoa powder over bottom and sides. Shake the pan until the cocoa powder coats the buttered areas, discarding any excess loose powder.
Add chocolate and butter to a microwave-safe bowl and microwave in 20 second intervals, whisking well after each interval, until melted and smooth. Set aside to cool slightly.
In a mixing bowl, whisk together stout, sugar, and salt. Add eggs and whisk until combined.
Pour a small drizzle of the melted chocolate/butter mixture into the bowl with the egg mixture as you whisk constantly. Go very slowly as to not cook the eggs. Continue pouring the chocolate/butter into the egg mixture until everything is combined, whisking the entire time.
Whisk in the unsweetened cocoa powder and instant espresso powder.
Pour batter into prepared pan and bake for 45 or so minutes, or until the edges have set and a toothpick inserted into the center comes out mostly clean. Let cool completely in the pan set on a wire rack. Dust with confectioners' sugar or cocoa powder before serving. This cake is best stored in the refrigerator and enjoyed cold!