This dessert is perfect for the festive holiday we call St. Patrick’s day. The cake also works well for holiday meals, a friend or loved ones birthday, or a Tuesday. The time required for this rich high altitude recipe is slightly longer than most I choose to make but the results are well worth the extra time.
35 chocolate wafers or chocolate animal crackers
2 Tbsp. sugar
4 Tbsp. melted butter
3oz semisweet chocolate
1/3 cup your favorite stout (For this recipe I prefer a traditional Irish stout)
16oz cream cheese
2/3 cup sugar
1/2 cup sour cream
5 large eggs
1/2 pint sour cream
1/2oz Irish whiskey (I use Michael Collins blended whiskey)
1/2oz Irish cream (St. Brendan’s all the way)
2 Tbsp. sugar
This is another one of those recipes where there will be beer left over which you must consume. There is also the opportunity to apply the ‘one for you, one for me rule’ while making the topping.
To begin preheat the oven to 325°. Next go ahead and pour the beer for the filling into a measuring cup and the remainder into a pint glass for yourself. Line a 9″ spring form pan with tin foil.
Pulverize the chocolate wafers/cookies into small pieces. Mix with the sugar and melted butter until well blended. Press into bottom of foil lined pan.
Melt chocolate and mix in stout, set aside and let cool. Blend together cream cheese, sugar and sour cream. Add eggs one at a time. Stir in chocolate stout mixture. Set bowl into a larger bowl of hot water to keep the chocolate in a liquid state and mix until no white lumps are visible. Pour into pan and bake 55-60 minutes. Remove from oven and let cool.
Combine all ingredients of topping and pour over cooled cake. Bake at 475° for 7-10 minutes. Chill cake for several hours or if you are in a hurry put in a freezer for 20-30 minutes.
Remove from pan and enjoy with friends before slamming back a few liquid car bombs!