Go Back

Individual Stout Mousse Cakes with Flambé Bourbon Beer Cherries (for two)

Servings 2 people


For the cherries:

  • ¼ cup Bourbon
  • ½ cup brown sugar
  • ½ cup barrel-aged stout
  • 1 cup Bing cherries pitted (thawed if frozen)
  • ¼ cup Cointreau

For the cakes:

  • 4 tablespoons 57g butter (plus more for ramekins)
  • 6 oz bittersweet chocolate 62% cocoa content
  • ¼ cup 32g stout
  • 3 eggs separated
  • ¼ tsp cream tartar
  • ¼ cup 50g sugar
  • 1 tablespoon 6g cornstarch
  • 1 tablespoon 8g flour


  • Add the bourbon, sugar, and stout to a saucepan. Simmer until sugar has dissolved.
  • Add the cherries to a re-sealable jar, pour bourbon/beer mixture over the cherries. Allow to sit at room temperature for one hour. Seal and refrigerate until ready to use, can be made several weeks in advance.
  • Heat the oven to 375°F.
  • Place butter, stout, and chocolate in the top of a double boiler (or a metal bowl set over a pot of water) over gently simmering water. Stir frequently until melted, remove from heat and allow to cool slightly.
  • In the bowl of a stand mixer add the egg whites, salt, and cream of tartar, building up speed, beat on high until soft peaks form. While the mixer is running add the sugar a bit at a time, beat until stiff peaks form.
  • In a large bowl stir together the egg yolks, cornstarch, and flour. Beat on high until light and slightly fluffy.
  • Slowly pour the chocolate mixture into the egg yolk mixture, beating until completely combined, scraping the bottom to make sure the mixture is well incorporated.
  • About 1/3 at a time, gently fold the egg whites into the chocolate mixture using a spatula. Stir until egg whites are well combined with the chocolate mixture.
  • Grease two large (10oz) ramekins or oven-safe bowls with butter until well coated.
  • Add the batter evenly between the two ramekins.
  • Bake for thirty minutes or until the top has puffed and looks dry. Remove from oven and allow to cool to room temperature before removing from ramekins.
  • Add the cherries to a small pot or skillet. Pour the Cointreau over the cherries. Using a kitchen torch or long match, light the liquid on fire. Swirl until to distribute the flame. Allow to flambé for about 2 minutes, then add a lid to extinguish the flame. Pour the liquid and the cherries evenly over the cakes. Serve immediately.