Guinness stout dark chocolate pudding cakes with salted caramel sauce. A rich, decadent, absolutely delicious dessert for St. Patrick’s Day!
I don’t drink beer. Not even “girly” beer, “lite”, pale or anything like that. I worked in a pub in London and learned how to pull a proper pint though. The pub was one of the few in London which brewed its own beers, ales and stouts right in the basement. But of course, in addition to those beers, there was Guinness on tap.
For some reason Guinness is more appealing to me than a lager, yet I still can’t drink a whole or even a half pint…But I will steal little sips from your pint. A proper pull involves a tilt of the glass, (20 British Imperial ounces, not an American 16), finished off with a steady return to upright and a little foamy head. My fellow barmaid and roommate at The Orange Brewery, Sandy, mastered the trick of finishing the foamy head with a perfect Shamrock right on top of the foam. I on the other hand, tried, but my wobbly 2 1/2 leaf clovers never could compete with hers, which is probably why I have absolutely no interest in cake decorating or anything else that involves perfection and a steady hand.
I did want something Irish inspired for St. Patrick’s Day and immediately thought of Guinness something. A local artisan ice cream shop, Carmela’s, makes a Guinness Ice Cream which is delicious! What about dark chocolate pudding cakes? I was a little worried about creating a recipe from scratch, because I’m not crazy about tossing away food, especially chocolate and beer. When I tasted the batter I got a little excited…It already tasted good. What would compliment it? Caramel sauce…no, salted caramel sauce!
I am a bit relieved that Daylight Saving Time is on…or is it off? In any case, I can go back to shooting pics after work. So, I made the cakes, the caramel sauce and shot the pictures in less than an hour and a half.
The Guinness stout pudding cakes are that fast and easy to make, and are also gluten free!
Guinness Stout Dark Chocolate Pudding Cakes With Salted Caramel Sauce
- 1 1/2 sticks unsalted butter
- 3/4 cup Guinness Stout (you'll have to figure out what to do with the rest of the bottle!)
- 1 tablespoon molasses
- 2/3 cup sugar
- 1/2 teaspoon vanilla
- 3 eggs
- pinch of salt
- 6 ounces dark chocolate (chopped)
- For the Caramel Sauce
- 11 ounces 1 1/3 cup heavy whipping cream
- 1 cup sugar
- 3 tablespoons water
- 2 tablespoons unsalted butter (cut into small pieces)
- Preheat oven to 350* F. Butter 5-7 ramekins. ( I used 1/2 cup ramekins, and got 7 pudding cakes. If you use larger ramekins, you will have fewer) Place ramekins on a baking sheet.
- Combine butter and molasses in a small saucepan and melt butter over a low heat, stirring until melted.
- Bring Guinness to a boil over a medium heat until reduced to 1/3 cup. About 10 minutes. Remove from heat.
- Add chocolate, sugar, vanilla and salt to the butter and stir until chocolate is melted and smooth.
- In a separate bowl, beat eggs. Gradually add chocolate mixture and stir until blended. Add Guinness.
- Divide batter evenly between ramekins. Place on a tray on the middle rack of oven.
- Bake until edges start to crack, inside will of course be soft and shiny, about 25 minutes.
- Serve warm with whipped cream, ice cream and or caramel sauce.
- I topped the warm cakes with whipped cream and Caramel Sauce. I finished them with a sprinkle of fleur de sel.
- The best part is that even after being in the fridge covered for 2 days, they were still good microwaved for about 20 seconds!
- For the Caramel Sauce
- Bring whipping cream to a simmer in a small, heavy saucepan. Set aside.
- Combine sugar and water in a heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to high and boil without stirring, until caramel is a medium amber color. If sugar crystals form, brush down the insides of the pan with a wet pastry brush. Watch closely, because it can go from good to burnt quickly.
- Remove from heat and slowly add warm whipping cream. Mixture will bubble. Return to low heat and stir until smooth.
- Remove pan from heat again and stir in butter.
- Store unused sauce in a refrigerator.
The Caramel Sauce is also perfect for sundaes!
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