Chocolate Success Cake with Früli Beer
Courtesy of beerbistro, Toronto Canada –
12 ounces (350 grams) semi-sweet chocolate
2/3 cup (125 mL) Früli Strawberry
1/4 cup (60 mL) cocoa powder
1 cup (250 mL) whipping cream
6 large eggs
1/2 cup (125 mL) sugar
To Garnish
2 cup (500 mL) whipped cream
fresh strawberries
Preheat oven to 350 F (180 C) and butter 10” (24cm) spring form pan. Dust buttered pan with sugar.
In a medium-sized saucepan with a heavy bottom over medium-low heat, melt chocolate and stir in cocoa and Früli beer. Mix until smooth, remove from heat and set aside.
In a large bowl, whip cream just until stiff peaks begin to form. Be careful not to overwhip the cream is too firm and it will be difficult to incorporate later.
In a separate bowl, whip together eggs and sugar until a thick foam is achieved (approx 4 - 5 minutes). Gently fold one-third of egg mixture into melted chocolate mixture until smooth. Repeat with remaining thirds of the egg mixture. Finally, fold in whipped cream until batter is completely blended and smooth.
Pour batter into spring form pan - the pan will not be completely filled - and wrap the bottom in tin foil to prevent possible seepage. Place a large pan filled not more than half-way with water on the middle rack of the oven and place the cake pan in the water bath. Bake for 1 hour and then lower the temperature to 250° F(120° C) and bake for an additional 30 minutes.
When cake is firm and a toothpick inserted comes out clean, remove pan from the oven and slide a knife around the edge of the pan. The cake will fall like a soufflé and achieve greater density.
Let cool, and refrigerate
Whip some additional cream just before serving.
Slice and top each piece with a dollop of whipped cream and fresh strawberries.
Our Suggested beer pairing is Früli Strawberry
Serves 8 - 10
