Ingredients
| 50ml milk | |
| 260ml cream | |
| 150g glucose | |
| 100g caster sugar | |
| 60g salted butter | |
| 400ml stout | |
| 125g flour | |
| 40g cocoa powder | |
| ¾ teaspoon baking soda | |
| 200g brown sugar | |
| 130ml neutral oil | |
| 180g sour cream | |
| 2 whole eggs, large |
Stout is known for its chocolate tones, so it makes sense that they could be best friends in a dessert. Throw in some caramel and you’ll be pleasantly surprised at how well this works.
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Instructions
| 1. | Put the milk, 160ml cream and 50g glucose into a medium pot over a moderate heat. |
| 2. | Heat until the glucose dissolves then whisk together and keep to one side. |
| 3. | Put the remaining glucose and the caster sugar into a clean pot with a splash of water and cook over a moderate heat to form dark-golden caramel. |
| 4. | Remove the caramel from the heat and slowly stir in the warm milk and cream. |
| 5. | Return to the heat and simmer for 1 minute, whisking constantly. |
| 6. | Remove from the heat and whisk in the salted butter. Cool the sauce thoroughly. |
| 7. | Put the stout into a small pot over a moderate heat and simmer until reduced by 80%. |
| 8. | Sieve the flour, cocoa and baking soda into a clean bowl. |
| 9. | Whisk in the brown sugar to remove any lumps then make a well. |
| 10. | Add the oil, reduced stout, sour cream and eggs into the well. |
| 11. | Beat the cake batter from the centre out to the edge until smooth. |
| 12. | Divide the cake batter between 12 non-stick muffin pans, about 6cm x 5cm. Bake at 180℃ for 20 minutes. |
| 13. | Remove from the heat until cool and turn out from the tray. |
| 14. | Whip the remaining cream to medium peaks. |
| 15. | Serve the cakes with the caramel sauce and whipped cream. |
Food styling, recipes & photography David Neville