About the Dish

Per Serving
Calories 670
Total Fat 52 g
Saturated Fat 28 g
Trans Fat 0 g
Cholesterol 215 mg
Sodium 220 mg
Total Carbohydrates 48 g
Dietary Fiber 2 g
Sugar 44 g
Protein 7 g
Kathleen McDaniel

Kathleen McDaniel is the executive pastry chef for the Indigo Road restaurant group in Alpharetta, Georgia.

Kathleen McDaniel is the executive pastry chef for the Indigo Road restaurant group in Alpharetta, Georgia. She prepared dessert for the Georgia Grown Dinner in the James Beard House in NYC in the summer of 2016. Before her work with Indigo Road, Kathleen was the pastry chef at Murphy's in Atlanta.

Beer with Caramel Notes

Dessert and beer a sweet subject. You see what we did there? In pairing anything, the basic tenet is that like pairs with like. For a flourless chocolate cake, you need to think what would go well on it. In this case, we think some caramel would take it to the next level, so we pair the sweet chocolate flavors with some sweet caramel flavors in a beer.

Pedro Ximinez Sherry, Montilla-Moriles, Spain

Pedro Ximinez is a grape dried in the sun to concentrate the sugars and the natural flavors of the fruit. Think honeyed figs, dried raisins, and caramel. Some of the best producers will age these wines for many years allowing dried fruit flavors to give way to layers of decadent flavor, from roasted coffee to dense dark chocolate, and toffee. Flourless chocolate cake, meet your new best friend.


• Heat oven to 300° F. • Return cream to refrigerator to keep cold. • In a small saucepan over low heat, combine butter and granulated sugar. Cook, stirring, until butter is melted and sugar is dissolved, 3-4 minutes.
Remove pan from heat. Fold in chocolate chips.
In a small bowl, whisk together egg and vanilla sugar.
TEMPER EGGS INTO CHOCOLATE • Fold about 2 tablespoons melted chocolate into egg mixture. Mix together until blended. • Add egg mixture to melted chocolate mixture. Gently combine.
• Grease included baking pans with a total 1/4 teaspoon cooking oil. Place on a baking sheet. • Divide cake batter between pans.
Bake until a toothpick or skewer inserted in the center of the cake comes out clean, 25-35 minutes.
While cakes bake: • Remove about half of cream from bottle. Save for another use. • To cream bottle, add spiced cinnamon sugar. Shake vigorously. You should hear and feel cream sloshing back and forth as you shake.
In 2-5 minutes, when the sound and feel changes and there is less sloshing, open the bottle to check the whip. It should be a softly whipped cream, about the texture of yogurt. Note: If desired, you can transfer whipped cream to a bowl and whisk to a firmer consistency.
• Unmold cakes onto 2 plates. • Top with whipped cream and chocolate shavings. Enjoy!