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Chocolate-Stout Tiramisu
45 min
1 hr 35 min
8 time(other): plus overnight chilling
Steps
- Preheat the oven to 350°. Butter a 9-inch springform pan. In a large bowl, whisk the flour, cinnamon, ginger, cloves and salt. In a medium bowl, whisk the syrup, oil and egg. In a glass cup, stir the hot water with the baking soda. In 3 alternating additions, whisk the syrup mixture and soda water into the dry ingredients.
- Scrape the batter into the prepared pan and bake for 50 minutes, until a cake tester inserted in the center of the cake comes out clean. Transfer the cake to a rack and let cool. Unmold the cake from the pan.
- In a saucepan, combine the stout, triple sec and honey. Boil until reduced to 3/4 cup, 8 minutes. Pour into a shallow dish; let cool.
- In a bowl, using a handheld mixer, beat the egg yolks and sugar until fluffy. Beat in the mascarpone.
- Cut off and save one-third of the cake for eating. Slice the rest of the cake 1/3 inch thick. Cut the slices into 3-inch pieces, saving the scraps. Dip the slices into the reduction and place in the bottom of eight 1-cup ramekins. Dip the scraps into the reduction and use to fill in the gaps. Spread 1/4 cup of the filling over the cake in each ramekin. Repeat the layering of dipped cake and filling. Cover and refrigerate overnight.
- Before serving, let the tiramisu stand at room temperature for 15 minutes. Sift cocoa powder over each ramekin and serve.
Originally published at Foodandwine.com. Reproduced for personal collection.
