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Made this for Valentine’s Dinner last night (Friday night was a little easier to accomplish Valentine’s dinner than Tuesday night). Got the recipe from “The Best of American Beer & Food : Pairing & Cooking with Craft Beer” by: Lucy Sanders. The recipe was provided by Chef Jeff Foresman of the Hyatt Regency Hill Country Resort and Spa in Texas. Needless to say, the dessert was delicious.

Cake Recipe:

12oz of unsalted butter
8oz of quality bittersweet chocolate (chopped)
4 eggs
4 egg yolks
1/3 c. granulated sugar
1/4 c. dark wheat beer (I actually used Guinness Dark Lager instead because I had it on hand)

Ganache Recipe:

3/4 c. heavy cream
4oz unsalted butter
1/4 c. granulated sugar
8oz quality bittersweet chocolate (chopped)

So you are going to want to make the ganache first, as it needs to cool and set prior to using in the cake. It is pretty straight forward. Heat the cream, butter and sugar over medium heat. Bring the mixture to a simmer then remove from the heat. Add the chocolate and whisk until melted. Set aside to cool until set.

For the cake, preheat your oven to 350 ° F. Melt the butter in a saucepan over low heat. Add the chocolate and stir until melted and smooth. Remove from heat. Next combine the eggs, yolks, and sugar in a mixing bowl. The actual recipe calls for an electric mixing bowl with a paddle attachment; I do not have an electric mixing bowl with a paddle attachment and just used a electric hand mixer with the beater attachment and everything turned out just fine. Anyway, you are going to run your mixer until a ribbon forms, about 8 to 10 minutes. I never saw a ribbon form in my mixture, probably because I was using the beaters rather than the paddle. Next divide the mixture equally between ramekins (the real recipe calls for 8 4oz ramekins). Bake for 8 to 10 minutes. Remove the ramekins and had a scoop (approximately 2oz) of ganache in the center of each ramekin. Place back in the oven and bake for another 30 minutes. Remove from oven and let cool for 5 minutes before serving.

The book says to pair with an American Dark Wheat or Dark Lager beer.

I highly recommend trying this recipe, it was quite good. Also, if you happen to have some left over ganache, it is delicious by itself and probably goes great with ice cream, perhaps that Guinness Ice Cream, Kevin wrote about before.

Cheers!