Pucker Up, SWEETIE!

Arkansas Democrat-Gazette - - RIVER VALLEY & OZARK EDITION -

Vine­gar is the sur­prise in­gre­di­ent in this boozy cho­co­late cake, a scrump­tious last-minute dessert to make for your valen­tine. Top it with a tangy rasp­berry sauce for a sweet ’n’ sour treat.

Pre­heat oven to 350°F. But­ter an 8-inch cake pan; line bot­tom of pan with parch­ment pa­per.

In a medium bowl, whisk 1 cup ƃour, 6 Tbsp unsweet­ened

co­coa pow­der, ½ tsp bak­ing soda and ¼ tsp kosher salt. In a large bowl, stir 1 cup su­gar and 4 Tbsp melted but­ter un­til well com­bined. Stir in 1 large egg, at room tem­per­a­ture. Add your mix­ture, stir­ring just un­til moist­ened. Stir in ½ cup stout, 1½ tsp

malt vine­gar and 1 tsp vanilla eZ­tract un­til smooth. Pour into pre­pared pan. Bake 30 min­utes or un­til a tooth­pick in­serted into cen­ter comes out clean. Cool in pan 10 min­utes. Run a knife around edge to loosen. In­vert onto a wire rack and re­move parch­ment; cool com­pletely.

In a blender, com­bine 1 (6-oz) con­tainer rasp­ber­ries (re­serve a few for gar­nish), 2 Tbsp su­gar and 1 tsp bal­samic vine­gar; puree. Strain through a wne-mesh strainer into a small bowl. Serve cake gar­nished with whipped cream, if de­sired, and driz­zled with coulis. Serves 6–8.

Cho­co­late-Stout Vine­gar Cake With Rasp­berry Coulis

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