Guinness Chocolate Cake with Salted Caramel Glaze

Instructions

In the Kitchen:

• 01
  Grease the Deluxe Poultry Roaster with some butter and sprinkle with some flour.
• 02
  Combine Guinness and butter in a medium saucepan and bring to a light boil using the side burner or hob.
• 03
  Add the cocoa powder and whisk until smooth. Remove from heat and set aside.
• 04
  In a large mixing bowl, whisk together the egg, crème fraiche and vanilla.
• 05
  Pour the Guinness/butter mixture into the crème fraiche mixture and beat until just combined.
• 06
  Add flour, sugar, baking powder and salt and beat until just combined.
• 07
  Pour the batter into the prepared Deluxe Poultry Roaster (skip to “At the barbecue” step 2)
• 08
  For the glaze, combine Guinness, butter, dark brown sugar, cream and salt in a medium saucepan and bring to a boil using the side burner or hob. Boil for one minute, stirring constantly.
• 09
  Remove from heat and stir in icing sugar a little at a time and whisk until smooth.
• 10
  As soon as the cake has cooled, pour the salted caramel glaze over the top and sprinkle with Fleur de Sel.

At the Barbecue:

• 01
  Prepare the barbecue for indirect heat, approx. 180 °C.
• 02
  Place the Deluxe Poultry Roaster over the indirect heat and bake the cake with the lid closed for about 45 minutes (see “In the kitchen” step 8).
• 03
  Remove the cake from the barbecue and leave to cool, then pour over glaze.

Serving Suggestion:

• 01
  Serve with some whipped chantilly cream, or crème fraiche on the side.

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