"This is a fabulous gluten-free dessert option, rich with chocolate flavour and a beautiful mousse-y texture – the ale ice-cream is a revelation." Poh Ling Yeow, Poh & Co. 2






Skill level

Average: 3.4 (81 votes)


  • 250 g unsalted butter, chopped
  • 300 g dark brown sugar
  • 80 ml (⅓ cup) water
  • 250 g dark chocolate (75% cocoa solids), chopped or chocolate buttons
  • 6 eggs, separated
  • 1½ tbsp brandy
  • ¼ tsp salt
  • Dutch-processed cocoa powder, for dusting
  • raspberries, to serve


Ale ice-cream

  • 560 ml dark ale
  • 560 ml cream
  • 180 g caster sugar
  • 12 egg yolks

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time 30 minutes

To make the ice-cream, place the ale and cream in a microwave-safe bowl and microwave on the high setting for 3 minutes. Whisk the caster sugar and egg yolks in a large bowl until pale and fluffy, then whisk into the hot ale and cream mixture. Microwave for 1½ minutes on the high setting, then whisk briskly. Microwave for 1 minute, then whisk again and repeat this process twice or until the mixture coats the back of a wooden spoon, taking care not to split the mixture (it should be like thin cream). Using a stick blender, blend until emulsified and cool; the mixture should be smooth. Cover with plastic wrap and chill in the refrigerator. Churn using an ice-cream machine following the manufacturer’s instructions. (Alternatively, pour the custard into an airtight container, then freeze in the freezer, whisking every hour to make a parfait.)

Preheat the oven to 180ºC fan-forced. Line a round 25 cm springform cake tin with baking paper. 

Place the butter, brown sugar and water in a saucepan over medium heat, stirring continuously, for 3–4 minutes or until the butter has melted and sugar has dissolved. Reduce the heat to low and simmer for a further 30 seconds. Remove from the heat and whisk in the chocolate. Add the egg yolks, brandy and salt and whisk until combined.

Using a stand mixer fitted with the whisk attachment on medium speed, whisk the egg whites until they just begin to form stiff peaks. Carefully fold the egg whites into the cake batter, then pour into the prepared tin. Bake for about 20 minutes or until the centre of the cake is just cooked and has a firm wobble when the tin is shaken gently; it should not be undercooked (see Note). 

Leave the cake in the tine to cool for 1 hour or until completely cool. Transfer the cake to a serving platter, dust well with cocoa and cut into slices. Serve each slice with a scoop of the ale ice-cream and garnish with a few raspberries.



• It’s a bit tricky to tell when the cake is ready, so check after it has been in the oven for about 1 hour – the centre should wobble slightly when the tin is shaken gently. And don’t worry if the cake sinks a bit after cooling.


Photography, styling and food preparation by china squirrel.

Poh & Co. 2 Thursdays at 8.30pm on SBS.


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