Espresso Stout Chocolate Soufflé Cake
I spent the weekend driving a loop around the Pacific Northwest. From Portland, to Hood River, up the middle of Washington, through Leavenworth and Suncadia, over to the coast with a long drive down the 101. It was fantastic. Maybe it was the company, maybe it was how gorgeous Washington and Oregon really are, even in the midst of shitty weather.
Everyone should do this. Not just once in a lifetime, but once a year. Jump in the car with your favorite grown-up human, drive, stop at a brewery along the way. It’s pure magic. It wasn’t just the stout I devoured at pFriem Brewing or the dive bar in Leavenworth that I spent hours in, giggling and consuming beer. It wasn’t the magic of the mountains and the misty fog coming over the river. It’s finding the pause in your life. It’s finding the gorgeous heart of what “local” really means. It’s falling in love with the place you’ve made your home. It’s the small towns you’ll never have any reason to visit. It’s the people tending their farms at sunset, who don’t even know you’ve made the end of their day a memory in your heart.
I came home and wanted to make something that felt the same. So familiar and brand new. Falling in love again with the love you already have. A winding road through a state you’ve known, but that seems excitingly unfamiliar.
It’s cake, it’s a brownie, it’s decedent and it’s amazing. It also goes well with all those stouts I had this weekend.
- 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
- 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.
Adapted from Fallen Souffle Cake