Chocolate Praline Layer Cake (Keep Refrigerated)

By MarieR

AJC, Food Section, 18 December 2014.
Indulgent, decadent, rich and creamy, this cake is complex and unique, and remarkably delicious paired with a chocolate-flavored beer. The process for building each layer is a bit time-consuming, but surprisingly easy, and worth it.

Ingredients

• Layer 1:
• 2 cups chocolate cookie crumbs, your own recipe or store-bought 1/2 cup unsalted butter
• Layer 2:
• 1-1/2 cups unsalted butter 1 cup dark brown sugar 1 tablespoon beer 1 cup chopped walnuts, toasted and chopped
• Layer 3:
• 16 ounces cream cheese 1/2 cup powdered sugar 1/2 cup dark brown sugar 3 tablespoons cocoa powder 2 tablespoons beer
• Layer 4:
• 1 cup dark chocolate chips, 60% 1/2 cup heavy cream 1 tablespoon beer 1/2 cup candied walnuts for garnish

Preparation

Step 1

Layer 1: Preheat oven to

350. Melt ½ cup of butter and combine in a small bowl with chocolate cookie crumbs. Evenly press into the bottom of a greased 9-inch springform pan. Bake at 350 for 10 minutes. Let cool while preparing the next layer.

Layer 2: In a large saucepan over medium heat, melt 1-½ cups of butter and add the brown sugar. Bring this mix to a boil, stirring constantly. Reduce heat to low and simmer for 10 minutes. Remove from the heat and stir in beer. Stir toasted walnuts into praline mix and immediately pour onto cookie crust in the springform pan. Spread out evenly and refrigerate for 1–2 hours or until set.

Layer 3: In a medium bowl combine sugars and the cocoa powder. Then in a large mixing bowl with the paddle attachment beat together the cream cheese, sugar/cocoa mix, and beer until smooth. Spread this mix evenly over the praline layer and refrigerate for 1–2 hours or until set.

Layer 4: In a small saucepan, simmer cream and beer. Put chocolate in a small bowl and pour the cream mix over chocolate; whisk until smooth. Let cool for about 10 minutes and pour over the cream cheese filling. Refrigerate for 1–2 hours or until set. Carefully run a knife around edge of pan to loosen; remove the spring form pan and slice using a hot knife. Garnish with candied walnuts. Keep this cake refrigerated. Serves: 16

Beer pairing: Rogue Chocolate Stout or other chocolate or imperial stout.

Per serving: 576 calories (percent of calories from fat, 69), 6 grams protein, 40 grams carbohydrates, 2 grams fiber, 45 grams fat (23 grams saturated), 103 milligrams cholesterol, 130 milligrams sodium.

— Recipes adapted from “The Foodie’s Beer Book: The Art of Pairing and Cooking with Beer for Any Occasion” by Brooke and Luther Fedora (Skyhorse Publishing, $24.95).