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Export 13 ingredients for grocery delivery
Step 1
Preheat the oven to 180°C/gas mark 4
Step 2
First, make the stout cake. Melt the butter in the stout over a low heat, then remove from the heat. Transfer to a large bowl and add the cocoa powder and sugar. Whisk until combined
Step 3
Beat together the eggs, vanilla essence and sour cream with an electric mixer in a separate bowl, and then add this to the stout mixture. Sift the flour and bicarb into the bowl, and then fold it in
Step 4
Divide the batter between the 9 holes of the silicone mould, and bake for 13 minutes. Set aside to cool completely
Step 5
To make the caramel, add the stout to a pan with both the sugars and bring to a simmer. Cook the stout until it's reduced by half, and then add the cream, chocolate and salt
Step 6
Keep cooking and reducing the caramel until it has the texture of runny honey
Step 7
To make the topping, mix all the ingredients together and then transfer it to a piping bag
Step 8
To serve, pipe the cream cheese topping over the cakes and drizzle them with the stout caramel
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