- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups dark cane syrup, such as Steen's (see Note)
- 1/2 cup vegetable oil
- 1 large egg
- 3/4 cup hot water
- 1 1/2 teaspoons baking soda
- 1 cup chocolate stout or other stout
- 1/2 cup triple sec or orange liqueur
- 1/4 cup honey
- 4 large egg yolks
- 1/3 cup confectioners' sugar
- 2 cups mascarpone (about 1 pound)
- Unsweetened cocoa powder
How to make this recipe
Preheat the oven to 350°. Butter a 9-inch springform pan. In a large bowl, whisk the flour, cinnamon, ginger, cloves and salt. In a medium bowl, whisk the syrup, oil and egg. In a glass cup, stir the hot water with the baking soda. In 3 alternating additions, whisk the syrup mixture and soda water into the dry ingredients.
Scrape the batter into the prepared pan and bake for 50 minutes, until a cake tester inserted in the center of the cake comes out clean. Transfer the cake to a rack and let cool. Unmold the cake from the pan.
In a saucepan, combine the stout, triple sec and honey. Boil until reduced to 3/4 cup, 8 minutes. Pour into a shallow dish; let cool.
In a bowl, using a handheld mixer, beat the egg yolks and sugar until fluffy. Beat in the mascarpone.
Cut off and save one-third of the cake for eating. Slice the rest of the cake 1/3 inch thick. Cut the slices into 3-inch pieces, saving the scraps. Dip the slices into the reduction and place in the bottom of eight 1-cup ramekins. Dip the scraps into the reduction and use to fill in the gaps. Spread 1/4 cup of the filling over the cake in each ramekin. Repeat the layering of dipped cake and filling. Cover and refrigerate overnight.
Before serving, let the tiramisu stand at room temperature for 15 minutes. Sift cocoa powder over each ramekin and serve.
The recipe can be prepared through Step 4 up to 3 days in advance. Store the cake at room temperature. Refrigerate the reduction and filling separately.
Steen's cane syrup is available from cajungrocer.com.