Beer and chocolate are the perfect combination finds Tom Kitchin, as he offers us this delicious recipe for chocolate & Yer Ben sponge.

  • 40
  • 6 - 8
  • Easy
Since launching Yer Ben, we’ve been trying lots of different flavour matches that marry well with beer, plus dishes that use beer as a key ingredient. When we created Yer Ben, the important thing for me was to produce a beer that perfectly married with food. The bitter hoppy finish cuts through the richness of food and the hint of citrus means it really brings out flavours in dishes, without being overpowering. Cooking with beer and enjoying it with food is not a new concept but one we wanted to explore. In Ireland, they’ve been using beer in cooking for centuries, from breads flavoured with stout, to ale pies and even cake. We started out making a Yer Ben ice-cream at the restaurant, which we served with a chocolate and coffee soufflé. It became popular with our guests, so we started to create different recipes. One of the great flavour combinations we’ve found is beer and chocolate. I’ve been working with our head pastry chef Chris, who’s developed some really delicious desserts using ale. The citrusy back notes and slight sweetness of a craft ale like Yer Ben balance the bitter, rich flavours of the chocolate. Combined, the two ingredients make a really velvety fresh finish to a meal.

Ingredients

  • 200ml Isle of Skye Yer Ben ale
  • 50g bitter cocoa powder
  • 110g unsalted butter
  • 275g soft Demerara brown sugar
  • 2 large eggs
  • 175g plain flour
  • ¼ tsp baking powder
  • 1 tsp bicarbonate of soda
  • For the icing:
  • 220g quality 70% dark chocolate
  • 220g icing sugar
  • 100g salted butter
  • 3 tbsp of Isle of Skye Yer Ben ale
  • To garnish:
  • 54-72 fresh raspberries
  • cream or ice cream as desired

Method

Chocolate & Yer Ben sponge

You’ll also need a 34cm by 24cm baking tray, lined with greaseproof paper

1 Pre-heat the oven to 180C/Gas Mark 4. Mix theYer Ben beer and the cocoa powder together to form a paste. In a separate bowl, beat the unsalted butter and brown sugar together until smooth and creamy. Then beat in the eggs one at a time.

2 Stir in the cocoa and beer mixture and mix well. Sift the flour, baking powder and bicarbonate of soda and gradually add to the previous mix, scraping down the sides of the bowl with each addition. Pour onto a baking tray of 34cm by 24cm lined with greaseproof paper, and bake for 30 minutes in the oven.

3 For the icing, melt the chocolate in a heat proof bowl. Beat the butter and icing sugar together until soft. Add the Yer Ben to the melted chocolate and combine with the butter and icing sugar mix, folding in gently.

4 Remove the baking tray from the oven and cut the sponge into even squares of around 12cm by 12cm. Then slice each square into three or four layers.

5 Build the sponge cake with a layer of icing between each layer of sponge. We usually find you’ll get around three or four layers per individual cake.

6 Garnish with raspberries and icing sugar and serve with your choice of cream or ice cream.

main

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

Let us know what you think

comments

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.