Irish Pub Chocolate Cake
Prep time
Cook time
Total time
A chocolate lovers dream that would do any Irishman proud. Flourless & dense cake buried under a mound of light airy chocolate meringue. Adapted from: Towering Flourless Cake, the Food Network Very little changes were made due to the delicate balance of ingredients.
Recipe type: Dessert, Cake
Cuisine: Irish
Serves: 12
  • 2½ sticks Butter, unsalted
  • 6 oz Bittersweet chocolate, chopped (good quality 60-70% cacao)
  • 6 oz Bitter or unsweetened chocolate, chopped (unsweet or 85% cacao)
  • 6 large eggs
  • ⅛ teaspoon salt
  • ¾ cup Sugar
  • ¼ cup Guinness beer or strong ale
  • 1 teaspoon Irish cream liqueur or vanilla
Meringue Cream
  • 2 oz Bittersweet chocolate, 60% cocao (or dark semi-sweet)
  • 2 tablespoons Butter, unsalted
  • 2 tablespoons Light corn syrup
  • 1 cup Powdered sugar
  • 3 egg whites
  • ⅓ cup water
  • ¼ teaspoon Cream of tartar
  • 2 teaspoons Irish Cream liqueur
  1. Preheat oven to 325 degrees.
  2. Liberally butter the side of a 9 inch springform pan & line the bottom w/ parchment paper.
  3. Over a double boiler or even better, place a mixing bowl over a pan of simmering water, melt both chocolates stirring constantly. Set aside
  4. Add eggs, salt & sugar to the bowl of a stand mixer. Place the bowl over the same pan of simmering water and whisking constantly, carefully just warm the mixture. BE CAREFUL HERE You do NOT want the eggs to start cooking.
  5. Place the bowl in the mixer and using the whisk attachement, beat on medium speed until tripled.
  6. While eggs and sugar are mixing, bring the beer and irish cream (or vanilla) to a low boil in a saucepan.
  7. Slow the mixer to low and add beer, melted chocolate and mis until combined.
  8. Gradually add butter in small increments until completely incorporated.
  9. Pour the batter into the pan and bake 35-45 minutes or until thin knife or toothpick comes out slightly crumbly.
  10. Cool the pan on a rack for 1 hour then remove the ring and cool completely.
  1. In a small bowl, melt the chocolate, butter and corn syrup in the microwave or over a pan of simmering water.
  2. Whisk in the sugar, egg whites, cream of tartar, sat and water in a bowl over simmering water until warm.
  3. Transfer bowl to stand mixer and whisk until soft peaks form.
  4. NOTE: be patient, this will take awhile since the meringue needs to cool before it begins to rise. Could take 15-20 minutes. Meringue will have soft peaks and have a gorgeous glossy shine to it.
  5. Fold in the Irish Cream followed by the melted chocolate. Fold gently just until chocolate is swirled.
  6. Spread meringue over the cake in a shiny gorgeous heap.
  7. Can serve immediately but best served chilled.
Good quality chocolate is called for here. Go for the Ghirardeli, Godiva or higher; preferably the bar chocolate over chips.
Recipe by The Butter Dish at