4.67 from 3 votes
Guinness stout dark chocolate pudding cakes with salted caramel sauce
Guinness Stout Dark Chocolate Pudding Cakes With Salted Caramel Sauce
Author: Cynthia McCloud Woodman
Ingredients
  • 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
Instructions
  1. 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.
  2. Combine butter and molasses in a small saucepan and melt butter over a low heat, stirring until melted.
  3. Bring Guinness to a boil over a medium heat until reduced to 1/3 cup. About 10 minutes. Remove from heat.
  4. Add chocolate, sugar, vanilla and salt to the butter and stir until chocolate is melted and smooth.
  5. In a separate bowl, beat eggs. Gradually add chocolate mixture and stir until blended. Add Guinness.
  6. Divide batter evenly between ramekins. Place on a tray on the middle rack of oven.
  7. Bake until edges start to crack, inside will of course be soft and shiny, about 25 minutes.
  8. Serve warm with whipped cream, ice cream and or caramel sauce.
  9. I topped the warm cakes with whipped cream and Caramel Sauce. I finished them with a sprinkle of fleur de sel.
  10. The best part is that even after being in the fridge covered for 2 days, they were still good microwaved for about 20 seconds!

  11. For the Caramel Sauce
  12. Bring whipping cream to a simmer in a small, heavy saucepan. Set aside.
  13. 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.
  14. Remove from heat and slowly add warm whipping cream. Mixture will bubble. Return to low heat and stir until smooth.
  15. Remove pan from heat again and stir in butter.
  16. Store unused sauce in a refrigerator.