Rondje Roodbruin / Red-Brown Ale Trail
- Rondje Roodbruin / Red-Brown Ale Trail
- Red-Brown breweries
- Red-Brown Ales
- 6 May: practical info
- Red-Brown recipes
- Chocolate cake with a sauce and with red-brown ale
- Lamb with a moussaka sauce
- Rillettes - small beer waffles & VanderGhinste Roodbruin
- Skewers with mushrooms, soy sauce and red-brown ale
- Sorbet of Flemish Red-Brown Ale with brown shrimp
- Stuffed 'lukken', a sabayon of red-brown ale and coffee cream
- West Flanders red-brown ale with pâté
- Red-brown ale regional products
Chocolate cake with a sauce and with red-brown ale
Cake serves 10 people.
- 250 g chocolate with 65% - 70% cocoa content
- 5 tablespoons Flanders red-brown ale
- 6 eggs, at room temperature and separated
- 120 g dark brown sugar
- 150 g finely ground almonds
- Cake tin for 1.7 litres
For the sauce:
- 250 ml red-brown ale
- 250 g fine cane sugar
- 220 ml fresh cream
- 250 ml sour cream
- ½ teaspoon finely grated orange peel
It is important that you open the bottle of beer one day in advance. If you don't, you'll have too much froth in the syrup for the sauce.
This cake is made with almonds instead of flour. As a result, the cake stays moist longer. You can bake it one day before serving and store it covered at room temperature. You can also make the sauce a day in advance and store it covered in the refrigerator. Just before serving, mix the sauce with a hand mixer for 30 seconds. The cake is not very sweet because the sauce is sweet. If you prefer a sweeter cake then you can add 30 g extra sugar. Grease the cake tin then dust with flour. Pre-heat the oven to 180°C.
Slowly melt the chocolate au bain-marie. Beat the 6 yolks in one bowl, add 100 g of the brown sugar. Beat for 3 minutes. In another bowl, beat the egg whites until stiff peaks form. Keep beating and add the remaining 50 g of brown sugar one spoonful at a time. Keep beating until the meringue is stiff and shiny. Stir the melted chocolate, the beer and the almonds into the egg yolks. Carefully spoon the egg whites into the egg yolks then pour into the cake tin. Bake the cake until a toothpick inserted in the centre comes out clean.
Allow the cake to cool in the tin for a few minutes then remove it from the tin and allow it to cool completely on a cooling rack.
You can make the sauce in the meantime. Warm the ale in a saucepan then stir in the sugar. Bring to a boil, stir in the orange peel, remove from the heat and allow it to cool completely. Mix the syrup, the cream and the sour cream either with a whisk or in a blender until smooth. Store in the refrigerator until you are ready to serve it.