Guinness Pudding

Guiness Pudding

8 large egg yolks
1 cup sugar
One 14.9-ounce can Guinness Draught
3 cups heavy cream
7 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped

Special equipment: Six 8-ounce old-fashioned glasses

In large nonreactive mixing bowl, whisk together egg yolks and sugar.

Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.

Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set.

Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool.

Beat remaining cream until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among 6 glasses of pudding and serve.

Guinness Banana Nut Bread

2 cups brown sugar
1 cup mashed bananas
2 large eggs
1 teaspoon Vanilla extract
2 tablespoons oil
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
1 tablespoon cardamom
1/2 teaspoon ground cloves
2 cups Guinness stout
2 cups broken walnuts
2 cups raisins
1 tablespoon finely grated fresh ginger

Preheat oven to 350 F . Lightly grease two 9X5 inch loaf pans
In a large bowl cream the brown sugar, banana, eggs, vanilla and oil.

Set aside.

In a separate bowl, sift together the flour, baking soda, salt,
cinnamon, allspice, cardamom and cloves.

Alternately blend the flour mixture and the beer into the creamed
mixture.

Stir in the walnuts, raisins, and ginger to the mixture and blend well.

Pour into the two greased 9X5 loaf pans.

Bake in a 350 degree F oven for 1 hour or until an inserted toothpick emerges dry and clean.

Leave in pan for 15 minutes to cool before turning out to cool
completely on rack.

Chocolate Orange Guinness Cake

Cake - 4 servings

8 oz Butter -- room temperature
8 oz Soft dark brown sugar
10 oz Self-raising flour
1 teaspoon Baking powder
1 pinch Salt
2 tablespoons Cocoa (rounded T's)
Grated rind of 1 orange
4 Eggs
1/2 cup Guinness
Icing:
4 oz Butter
8 oz Confectioners' sugar
Orange(juice -- grated rind)


Preheat oven to 375F. Grease 2 8-9-inch cake pans.

Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.

Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating.

Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack.

Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread.
When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top

Chocolate Porter Cake

Ingredients
3/4 cup plus 2 tablespoons salted butter
2-1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, separated, at room temperature
1-1/3 cups sugar
3 ounces unsweetened Baker's chocolate, melted
1 cup Porter or other dark beer, flat

Chocolate Chip and Porter Cake Frosting
1 pound semisweet real chocolate chips
2 tablespoons salted butter
5 tablespoons Porter
5 tablespoons milk

Instructions
To make the cake:
Preheat the oven to 375 degrees F. Lightly grease two 9-inch cake pans with the 2 tablespoons butter and dust with 1/4 cup of flour. Shake out and discard any excess flour, and set the pans aside. Mix together the remaining 2-1/4 cups flour with the baking powder, baking soda, and salt. Beat the egg whites with 2 tablespoons of the sugar until stiff peaks begin to form. With an electric mixer, cream together the remaining sugar with the 3/4 cup butter until light in texture. One at a time, beat in the egg yolks. Stir in the melted chocolate, the beer, and then gradually beat in the flour mixture. With a rubber spatula, fold in the egg whites. Scrape half the batter into each of the cake pans, and bake in the middle of the oven 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove the pans from the oven and let the cakes cool while you prepare the frosting.

To make the frosting:
Soften the chocolate chips and butter in a double boiler. (The chips should be soft, but still hold their shape.) Remove from the heat. Using an electric beater, beat the chocolate and butter until smooth, about 1 minute. Beat in the Porter and milk, one tablespoon at a time, until the mixture is soft and shiny. Remove the cakes from the pans. Frost the layers.

Yield: 1 two-layer cake

chocolate guiness not high streets

Chocolate Guinness Cake

1/4 cup cocoa powder (to dust the baking pans)
2 sticks butter
1 cup Guinness
2/3 cup Dutch process dark cocoa powder
1 teaspoon salt
2 cups unbleached flour
2 cups sugar
1 1/4 teaspoon baking soda, sifted
2 large eggs
1/2 cup sour cream
chocolate frosting

Heat oven to 350° F. Lightly dust two greased 8 inch springform pans with cocoa powder. In a heavy saucepan or microwave oven, heat butter, beer, and cocoa powder until butter melts. Let cool. Sift dry ingredients together. Add the beer-cocoa mixture, and beat thoroughly for 1 minute on medium speed. Add the eggs and sour cream and beat 2 minutes on medium speed. Pour batter into prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Place pans on a wire rack, cool for 10 minutes, remove the sides, and cool completely. Use a long serrated knife to even the tops of the cakes. Using a flexible spatula, spread each layer with a thin coating of chocolate frosting, stack, and cover the sides with frosting.