Today is the last full day of Paris Beer Week. In their inaugural year, the organizers, brewers, bar and beer shop owners brought some serious game with events and ales throughout the event-packed week.
Closing ceremonies will be held at tonight's International Beer Celebration at Café A (you can nurse your hangover the next day at Demory's Brunch Bavarois). The event will be the finale to a week of fun-filled days and nights involving unique tastings, lively conversations, and plenty of pulled pints.
I'm so thankful to the great team behind Paris Beer Week and the truly outstanding event they put together, which secured Paris' place among the great craft brew cities. From Twisting and Stouting at Le Supercoin to a tour of mad scientist Mikkeller's adventurous beers at L'Express de Lyon, I had a great beer week and met a ton of amazing people.
In the spirit of celebration and experimentation I made my first-ever Chocolate Stout Cake. Made, of course, with French craft beer. I used La Brasserie du Mont Salève's Imperial Stout, which I found at my favorite cave à bières, A la Bière Comme a la Bière- but just about any stout or porter will do.
Thanks again for a great beer week and see you next year!
Mont Salève Chocolate Stout Cake / Gateau Stout du Mont Salève
For the cake:
3 ounces unsweetened chocolate squares
2 cups flour
2 tsps baking powder
1/2 tsp baking soda
1 large pinch sea salt or 1/2 tsp regular salt
1 1/2 stick unsalted butter
1 1/4 cup + 3 tbsps sugar
3 eggs, separated (keep yolks apart so they can be added separately later)
3/4 cup stout or porter
1/4 cup freshly brewed, strong coffee
Preheat oven to 350°. Butter and flour a 12 inch cake tin and set aside. Create a bain- marie using a glass bowl balanced over a pot of bowling water, melt chocolate into coffee, until fully melted and liquid in consistency. Set aside to cool off. Whisk together flour, baking powder, baking soda, and salt. In a separate bowl beat together butter and 1 1/4 cup sugar. Add egg yolks one-by-one. Beat in lukewarm chocolate mixture followed by the stout or porter. Stir in flour mixture. In a separate bowl, beat egg whites and 3 tbsps of sugar until firm, but not stiff. Slowly fold into batter, in separate batches carefully enveloping whites into the batter. Pour batter in cake tin and bake for 30-40 mins, or until a toothpick comes out clean. Let cool at least 20 minutes before icing.
For the icing:
1 oz unsweetened chocolate squares
2 tbsps freshly brewed coffee
3 tbsps butter
Create a bain- marie using a glass bowl balanced over a pot of bowling water, melt chocolate into coffee, until fully melted and liquid in consistency. Remove from heat and stir in butter, one tablespoon at a time, until the mixture is smooth. Cool by placing the bowl in cold water and continue to stir until icing is thick and easily spread onto the cake.