warlock chocolate pudding cake - why the … · warlock chocolate pudding cake ingredients 1/3 cup...

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WARLOCK CHOCOLATE PUDDING CAKE INGREDIENTS 1/3 cup unsalted butter 2 oz. semisweet baking chocolate 2/3 cup Dutch processed cocoa powder, divided 3/4 cup white sugar, divided 1 tbsp vanilla extract 1-cup STBC Warlock Imperial stout beer, divided 1 egg yolk, room temperature 3/4 cup all-purpose flour 1-1/2 tsp baking powder 1/4 tsp salt 1/2 cup brown sugar INSTRUCTIONS 1. Preheat the oven to 400° F. Lightly spray 7 (6 oz.) ramekins with nonstick spray & set on a baking sheet. 2. Melt the butter & chocolate in a small bowl set over a pot of simmering water. Add 1/3 cup cocoa powder & whisk until smooth. Set aside to cool slightly. 3. In a medium mixing bowl, whisk 1/2 cup white sugar, vanilla, & 1/3 cup beer until combined. Whisk in egg yolk. Add the chocolate mixture & whisk until combined. 4. In a small bowl, whisk the flour, baking powder, & salt to combine. Add to the chocolate mixture & whisk until the batter is smooth. 5. Divide the batter evenly among the prepared ramekins (about 1/4 cup batter for each ramekin) & level the top with the back of a spoon. 6. In a small bowl, sift together remaining cocoa powder, brown sugar, & remaining white sugar. Sprinkle 2 tbsp of cocoa mixture over the batter in each ramekin. Pour 2-1/2 tbsp of the remaining beer over each ramekin. Bake for 20 minutes, or until puffed & bubbling. Cool for 10 minutes before serving. (The center of the cakes will collapse as they cool.) 7. Enjoy the cakes warm with whipped cream or ice cream. Share your culinary creation with us on Facebook or @STBCBeer on Instagram / Twitter using hashtag #Warlock & #CookWithBeer

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WARLOCK CHOCOLATE PUDDING CAKE

INGREDIENTS 1/3 cup unsalted butter2 oz. semisweet baking chocolate2/3 cup Dutch processed cocoa powder, divided3/4 cup white sugar, divided1 tbsp vanilla extract1-cup STBC Warlock Imperial stout beer, divided1 egg yolk, room temperature3/4 cup all-purpose flour1-1/2 tsp baking powder1/4 tsp salt1/2 cup brown sugar

INSTRUCTIONS1. Preheat the oven to 400° F. Lightly spray 7 (6 oz.) ramekins with nonstick spray & set on a baking sheet.2. Melt the butter & chocolate in a small bowl set over a pot of simmering water. Add 1/3 cup cocoa powder & whisk until smooth. Set aside to cool slightly.3. In a medium mixing bowl, whisk 1/2 cup white sugar, vanilla, & 1/3 cup beer until combined. Whisk in egg yolk. Add the chocolate mixture & whisk until combined.4. In a small bowl, whisk the flour, baking powder, & salt to combine. Add to the chocolate mixture & whisk until the batter is smooth.5. Divide the batter evenly among the prepared ramekins (about 1/4 cup batter for each ramekin) & level the top with the back of a spoon.6. In a small bowl, sift together remaining cocoa powder, brown sugar, & remaining white sugar. Sprinkle 2 tbsp of cocoa mixture over the batter in each ramekin. Pour 2-1/2 tbsp of the remaining beer over each ramekin. Bake for 20 minutes, or until puffed & bubbling. Cool for 10 minutes before serving. (The center of the cakes will collapse as they cool.)7. Enjoy the cakes warm with whipped cream or ice cream.

Share your culinary creation with us on Facebook or @STBCBeer on Instagram / Twitter using hashtag #Warlock & #CookWithBeer