Kris: Peche Mortel (Mortal Sin in French), is a 9.5% Imperial Coffee Stout, produced by Brasserie Dieu Du Ciel in Quebec, Canada. It is an intensely rich stout made with fair trade coffee. It has some sweet, roast malt flavours and a strong coffee and chocolate character.

Chocolate and Spiced Rum Cake

Ingredients

100 grams caster sugar

90 ml Sailor Jerry spiced rum

400 grams 70% cocoa dark chocolate

170 grams soft unsalted butter

4 large free range eggs

90 grams plain flour

Method

Melt the chocolate in a bowl over a pot of simmering water and set aside

Beat the sugar and butter together with electric beater for a few minutes

Continue beating, adding egg yolks one at a time

Add the flour(sifted), rum and half the chocolate

  Stop beating and fold through the rest of the chocolate

In a separate bowl whisk the egg whites with a pinch of cream of tartar to stiff peaks

Gently fold the egg whites through the chocolate mixture 

Pour the mixture into a greased cake pan and bake in an oven pre-heated to 160 C for 1 hour

I made a quick sauce from some melted milk chocolate and some of the imperial stout to serve with the cake.

Just melt the chocolate in a bowl over a pan of simmering water and gradually add the stout with a whisk, until you achieve a nice consistency. Pour over the sauce and serve with a good quality vanilla bean ice cream.

Kris: The beer and the rich, dense chocolate cake worked really well together. The sweet, chocolate flavours married the coffee flavour and aroma in the stout. Definitely a beer and dessert to be shared.

   Caroline : The stout in the chocolate sauce definately gave this dish that something extra. I don’t have a huge sweet tooth, so the taste of the beer coming through the sauce, that bit of bitterness from the coffee, really brought everything together for me. And washing a mouthful of gooey cake down with a sip of stout was surprisingly refreshing. Delicious.