Flourless Stout Chocolate Cake

• Vegetarian

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 12 oz Chocolate, semisweet
  • 1/4 cup Cocoa powder, unsweetened
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt

• Drinks

  • 1/2 tsp Espresso, instant powder

• Dairy

  • 14 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup Stout beer

Found on mysequinedlife.com

Description

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

Directions

• Preheat oven to 300 degrees F. Butter the bottom and sides of a 9 springform pan, and sprinkle 1 tbsp 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!