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I first had the Molten Chocolate Cake at Chris and Kristin Speyers (A big
thanks to them!) home. This incredibly rich cake is a popular cake on
Carnival Cruises. Here's my beered up version of the decadent dessert -
adapted from the Carnival Cruise line recipe.
Rogue Ale Chocolate Stout Lava Cake
- 2 3/4 cups semi-sweet chocolate chips
- 1 cup butter
- 1 cup stout or porter - I used Rogue Ale Chocolate Stout.
- 8 whole eggs
- 1/2 cup sugar (I actually leave this out of my recipe because I like
bittersweet more so than sweet chocolate).
- 1 1/4 cups flour (leave this out or sub with rice flour if you want to
make it gluten free)
- Melt chocolate and butter in a hot water bath. Mix 4 eggs and sugar and whisk for a few minutes;
add flour. If you want to do it gluten free, leave out the flour or sub rice
flour. Without any type of flour though, you run the risk of this coming out
more like a creme brulee- ish rather than a cake.
- Add the remaining 4 eggs making sure they are thoroughly mixed. Temper
the egg mixture and the melted chocolate
mixture. Do it really slowly unless you want it to curdle and have a bunch
of sweet scrambled eggs in your cake.
- Then stream the beer slowly into the mixture, but whisking steadily. You
don't want to break the two mixtures. You want them to combine and make
friends by holding hands.
- Pour into twelve
buttered ramekins. Bake in a preheated 350-degree oven for about 15 minutes. You
can put these in a water bath if your oven is a bit wonky, but that isn't
crust will form on the top, sides and bottom. The inside will be molten like
pudding. Be careful not to overcook. However, if you are transporting the cakes
any distance, you might want to make the cakes on site. You can also cook
the cakes a little longer so that the middle is not molten, but just soft.
Serve with creme brandy anglaise.