Dark Chocolate Stout Cake with Toasted Meringue 

Cake:

2 eggs lightly beaten

3/4 cup full fat Greek yogurt

2 teaspoons vanilla extract

1 cup stout beer

1/2 cup butter, melted

2 cups granulated sugar

2/3 cup unsweetened cocoa powder

3/4 teaspoon ground cinnamon

1/8 teaspoon salt

2 cups all-purpose flour

2 ¼ teaspoons baking soda

¼ cup finely chopped bittersweet chocolate

Meringue:

3 large egg whites

¼ teaspoon cream of tartar

Pinch salt

6 tablespoons sugar

½ teaspoon vanilla extract

To prepare cake:

1 Preheat oven to 350F.

2 Line the bottom of a 9-inch springform pan with parchment paper. Lightly spray the bottom and sides of the pan with vegetable cooking spray.

3 Combine eggs, yogurt, and vanilla; set aside. Combine the stout and butter in a large bowl with a whisk. Whisk in sugar, cocoa, cinnamon, and salt. Whisk in reserved egg mixture until smooth.

4 Combine the flour and baking soda; whisk into the stout mixture until smooth. Stir in chocolate. Scrape batter into prepared pan with a rubber spatula; smooth top.

5 Bake for 40 minutes or until a thermometer reads 205 F. Remove from oven and transfer to a wire rack; cool completely in the pan. Remove the sides of the springform pan; invert onto a serving platter.

To prepare Meringue:

1 Beat egg whites, cream of tartar, and salt in a large bowl with an electric mixer on medium until frothy.

2 Increase speed to medium-high. Stream in sugar, one tablespoon at a time, beating well until incorporated. After all of the sugar has been added, continue beating until stiff peaks form. Add vanilla and beat just until incorporate.

3 Spread meringue onto the top of the cake. Use the back of a spoon to create swirls and peaks, if desired. Toast the meringue to desired degree of brownness using a kitchen torch.

Yield: 1 cake, 8-10 servings