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the Ingredients
Cake
Special Equipment
- Deluxe Poultry Roaster
Instructions
- Grease the Deluxe Poultry Roaster with some butter and sprinkle with some flour.
- Combine Guinness and butter in a medium saucepan and bring to a light boil using the side burner or hob.
- Add the cocoa powder and whisk until smooth. Remove from heat and set aside.
- In a large mixing bowl, whisk together the egg, crème fraiche and vanilla.
- Pour the Guinness/butter mixture into the crème fraiche mixture and beat until just combined.
- Add flour, sugar, baking powder and salt and beat until just combined.
- Pour the batter into the prepared Deluxe Poultry Roaster (skip to “At the barbecue” step 2)
- 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.
- Remove from heat and stir in icing sugar a little at a time and whisk until smooth.
- As soon as the cake has cooled, pour the salted caramel glaze over the top and sprinkle with Fleur de Sel.
- Prepare the barbecue for indirect heat, approx. 180 °C.
- 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).
- Remove the cake from the barbecue and leave to cool, then pour over glaze.
- Serve with some whipped chantilly cream, or crème fraiche on the side.
In the Kitchen:
At the Barbecue:
Serving Suggestion:
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