Chocolate Stout Cakes

Yield: 4 servings, plus snacks!


  • 1 1/2 cup Stout beer (375 ml)
  • 1/2 cup 35% cream (125 ml)
  • 1/2 cup plus 2 tablespoons sugar (130 g)
  • 1 1/4 cups semisweet chocolate chips  (280 g)
  • 4 large eggs
  • 2 teaspoon real vanilla extract (10 ml)
  • 4 cups French bread with crust, cut into 1-inch cubes (300 g)


  1. Preheat oven to 325°F. Bring Stout, cream, and 1/2 cup sugar, to simmer in a medium saucepan, stirring until sugar dissolves. Remove from heat. Add 1 cup chocolate chips and whisk until melted and smooth.  Set aside to cool.
  2. Whisk eggs and vanilla in large bowl to blend. Gradually whisk in cooled chocolate mixture.
  3. Add bread cubes and remaining 1/4 cup chocolate chips to custard and toss to coat. Transfer to 1 1/2-quart-capacity shallow round (1.4 L), square or oval baking dish that you have pre-greased with butter or oil. The batter will come close to the top of the pan. Sprinkle 2 tablespoons sugar over top.
  4. Bake until custard thickens and center is just set, about 50 – 60 minutes.
  5. Serve warm, cut a  circle using a round biscuit cutter. Garnish with partially whipped 35% cream, lightly sweetened with sugar.