maandag 25 november 2013

Chocolate Guinness Cake with Whiskey Caramel (Kopie)

*****
A few weeks ago, I shot a St. Patrick’s Day feature for Kitchen Daily. Have you seen this site? I’m pleased as punch to be shooting seasonal recipes for them now and then, particularly if the recipes are as good as the Irish ones I recently shot. And, even more, if they continue to contain recipes like this luscious chocolate Guinness cake with a boozey whiskey caramel sauce. Oh yum.

For the shoot, I made a regular square cake, but in the back of my brain, I got stuck on this idea of baking up the cakes as little pints with a whipped cream “head.”

To do this, I had to find jars that would resemble pint glasses that could also be baked. This wasn’t exactly the easiest thing to do, but I finally decided on the Weck #760s and #900s. The problem was that the Weck site doesn’t say whether they are oven safe. I mailed Autumn Martin, queen of baking in jars, but she hadn’t baked in them either. But, she encouraged me to give it a go. The worst that could happen would be a bit of shattered glass and gooey chocolate all over my oven! Now, that’s the baking spirit. Of course, I gave it a go.

As it turns out, they seemed to bake fine. No exploding glass, or even any cracks. I caution you to use your best judgment with your own jars if you choose to give it a try, of course. And, bake them on a baking sheet with a rim, just in case.

To make your own, make the batter as directed (I made a 1/2 batch for 6 jars), and fill each jar half way. Bake at 325F until they are set, about 15 minutes. Be careful not to overbake or the cake will be dry. Baking times will vary based on the size of your jars. Let the baked cakes cool on a rack while you make the caramel sauce. Allow the caramel to cool slightly before topping each cake, and then dollop on whipped cream. You can serve them immediately, still a bit warm or let them cool and the flavors meld.

For more St. Patrick’s Day recipes (or really any day recipes), I also recommend the other recipes from my recent shoots:

Irish Soda Bread neatly flavored with caraway and raisins. This bread comes together in a jiffy, and tastes great, even as it ages. It’s strangely addictive. I made another batch, after I devoured the first loaf, later the same week. And another batch will soon be in the making.

Corned Beef and Cabbage with Root Veggies. I thought I hated turnips until I had them roasted in corned beef jus. How silly of me.

Can’t get enough chocolate and Guinness combinations? This Chocolate Guinness Pudding I shot for Epicurious is terrific, and maybe even better churned up with a bit more cream into a heavenly semi freddo.


Ingredients
Serves: Update
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process) plus additional for dusting
1 1 /4 teaspoons baking soda
3/4 teaspoon kosher salt
2 sticks unsalted butter, softened
1 1/2 cups packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extreact
1 1/3 cups room-temperature Guinness or other stout beer
Lightly sweetened whipped cream

For Caramel Sauce:
1 cup sugar
2 tablespoons water
1/3 cup Irish whisky such as Jameson or Bushmills
1/2 cup heavy cream
2 tablespoons unsalted butter

Directions
Make Cake: Preheat oven to 350 F. with rack in the middle. Butter and flour an 8-inch square cake pan (2 inches deep).

Whisk together flour, cocoa powder, baking soda, and salt.

Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs one and at time, beating well, then beat in vanilla. Add flour mixture and beer alternately in batches, beginning and ending with flour mixture and mixing until just combined.

Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes.

Cool in a pan on a wire rack 1 hour. Transfer cake to a cake plate.

Make Sauce: Heat sugar and water in a 10-inch heavy skillet over medium heat, and cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber. Add whiskey and carefully cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber. Add whiskey and carefully ignite with a kitchen match (use caution: whiskey will ignite in a ball of flame). When flame dies out stir in cream and bring to a boil (don't worry if the caramel seizes -- just stir until the sauce is recombined). Boil until liquid is reduced by 1/3, then remove from heat and whisk in butter. Remove from heat and keep warm, covered.

Serve cake with caramel sauce and whipped cream.

about this recipe
This deep and dark ode to Ireland is quite possibly the second best use of Guinness in the world, next, only, to drinking the black liquid gold beer.


Read more: http://www.kitchendaily.com/recipe/chocolate-guinness-cake-with-irish-cream-caramel-sauce-151541/#ixzz1HQMbvKbR

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