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Espresso Stout Chocolate Soufflé Cake

Servings 8 servings

Ingredients
  

  • 12 oz fine-quality bittersweet chocolate not unsweetened, chopped
  • ½ cup unsalted butter cut into cubes
  • ½ cup stout beer espresso stout or chocolate stout
  • 1 tsp vanilla extract
  • ½ cup sugar plus ¼ cup, divided
  • 1/3 cup all-purpose flour
  • 1 tsp instant espresso powder
  • 3 large eggs plus 2 yolks, separated and room temperature
  • ½ teaspoon salt

Instructions
 

  • Preheat the oven to 350. Butter a 9-inch spring form pan and line the bottom with a round of parchment paper, set aside.
  • In the top of a double boiler set over gently simmering water add the chocolate, butter and beer. Stir until just melted, remove from heat, allow to cool for 20 minutes (to prevent the yolks from turning into scrambled eggs).
  • Add just the yolks, one at a time (set the whites aside in a separate, clean bowl), to the chocolate stirring until combined.
  • Stir in vanilla extract and ½ cup sugar.
  • Sprinkle with flour and espresso powder, stir until just combined.
  • Add the salt to the egg whites, beat with a hand mixer until light, fluffy and tripled in size. Add the sugar, beat until stiff peaks form.
  • Gently fold in about ¼ of the egg whites into the chocolate, stir until combined. Stir in about half the remaining egg whites, then the last of the egg whites, stir until just combined.
  • Pour in the prepared pan in an even layer.
  • Bake at 350 for 35 minutes or until a wooden pick or skewer inserted in center comes out with moist crumbs attached. Allow to cool for 20 minutes. Run a knife along the edges, gently remove from pan.
  • Can be made a day ahead of time, allow to sit at room temperature, loosely covered.