Recipe: Flourless chocolate cake
The dark chocolatey undertones of Castle Milk Stout Chocolate Infused match well with this decadent cocoa-based dessert.
Chocolate cake. Picture: iStock
Ingredients
300g dark chocolate, chopped
200g muscovado sugar
175ml boiling water
225g unsalted butter, diced
6 eggs, separated into yolks and whites
A pinch of sea salt
Method
1. Preheat the oven to 180°C, 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
4. Add a spoonful of egg white to the chocolate mixture then carefully fold this back into the egg white, a spoonful at a time
5. Pour the mixture into the cake tin and bake for 40 minutes until a skewer comes out clean after being inserted into the middle.
6. Cool the cake and refrigerate until needed.
Recipe supplied by AB InBev
For more news your way, download The Citizen’s app for iOS and Android.
