Ingredients

• 2 cups of St-Ambroise Oatmeal Stout
• 2 cups of non-salted butter
• 1 1/2 cups of unsweetened cocoa powder
• 4 cups of flour
• 4 cups of sugar
• 1 tbsp of baking soda
• 1 1/2 tsp of salt
• 4 eggs
• 1 1/3 cups of sour cream
• 2 cups of cherry pie filling
• 1 can of cake frosting

Preparation

Preaheat oven to 350°F. Butter four,8-inch round cake pans. Heat beer and 2 cups of butter in a saucepan over low heat. Add the cocoa and whisk until the mixture is smooth.Cool to room temperature.

Mix flour, sugar, baking soda andsalt in large bowl. Beat eggs andsour cream in a separate bowl. Add cocoa and beer mixture to egg andsour cream and beat. Add flour mixture and stir until well blended.Pour into cake pans and bake for 35 minutes.

Take each cake and add frosting and cherry filling on top. Stackcakes one on top of the other, covering them with your favorite frosting.

Gâteau au chocolat à la stout from Extra Caramel on Vimeo.

Serves 4

180 ml (6 oz) McAuslan Raspberry Ale
225 g (1/2 lb) fresh or frozen raspberries
1 egg white
1 tb brown sugar
2 tsp lime juice

Orange, lemon and lime zests to garnish

Combine all ingredients (except citrus zests) in a food processor and mix for 20 seconds. Place the mixture in a metal bowl and put in the freezer for 60 minutes.

Remove from freezer. With a fork, break mixture into small chunks and mix in the food processor for 20 seconds, returning the mixture to the metal bowl and to the freezer for 60 minutes. Repeat twice.

Serve the sorbet garnished with the citrus zests.

Gâteau au chocolat à la stout from Extra Caramel on Vimeo.

INGREDIENTS

• 1 cup of all-purpose flour
• 3 eggs
• 2 tbsp of sugar
• 3 tbsp of brown sugar
• 1 cup of milk
• 1 bottle of St-Ambroise
• Apricot Wheat Ale
• 2 tbsp of butter
• A pinch of salt

PREPARATION

Combine flour, sugar, milk, eggs and 1/4 cup of beer in a bowl and whisk until the dough is well blended. Add 1 tbsp of melted butter and about 3/4 cup of beer. Mix and let rest for one hour.

Melt remainder of butter in a pan over high heat and whisk mixture before cooking. Reduce the heat and pour a ladle of the batter onto the pan. Tilt the pan to coat the entire surface evenly. Cook for about 1 minute, then flip.

Dice apricots and sauté with butter in skillet. When the fruit turns golden in color add the brown sugar. Mix well to coat apricots and deglaze lightly with St-Ambroise Apricot Wheat Ale. Reduce the mixture and fill crepes.

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