GUINNESS CHOCOLATE CAKE
(again, thanks Nigella. I haven't made this yet, but it sounds great, and I have to return the book to the library).
1 cup guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar (castor sugar)
3/4 cup sour cream
2 eggs
1 tablespoon pure vanilla extract
2 cups all purpose flour
2 1/2 teaspoons baking soda
Preheat oven to 350F (180C), butter and line a 9" springform pan.
Pour guinness and butter into a wide saucepan, and heat until butter is melted. Whisk in cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown mixture, and then whisk in the flour and baking soda.
Pour cake batter into the pan, and bake for 45-60 minutes. Leave in pan to cool, and turn out when cold.
TOPPING
8oz cream cheese
1 1/4 cups confectioners sugar
1/2 cup heavy cream
Lightly whip the cream cheese until smooth, add sugar and beat together. Add cream and beat again until spreadable.
SPECIAL NOTE: The idea is to ice the cake with lots of white topping so it looks like a pint of guinness.
(again, thanks Nigella. I haven't made this yet, but it sounds great, and I have to return the book to the library).
1 cup guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar (castor sugar)
3/4 cup sour cream
2 eggs
1 tablespoon pure vanilla extract
2 cups all purpose flour
2 1/2 teaspoons baking soda
Preheat oven to 350F (180C), butter and line a 9" springform pan.
Pour guinness and butter into a wide saucepan, and heat until butter is melted. Whisk in cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown mixture, and then whisk in the flour and baking soda.
Pour cake batter into the pan, and bake for 45-60 minutes. Leave in pan to cool, and turn out when cold.
TOPPING
8oz cream cheese
1 1/4 cups confectioners sugar
1/2 cup heavy cream
Lightly whip the cream cheese until smooth, add sugar and beat together. Add cream and beat again until spreadable.
SPECIAL NOTE: The idea is to ice the cake with lots of white topping so it looks like a pint of guinness.
posted by priscilla at
4:50 PM
1 Comments:
I love Nigella too... but I love Cook's Illustrated even more. (Maybe when I'm rich I can afford to make more of Nigella's dishes... she always seems to be throwing a leg of lamb in the oven, which might be reasonable for Kiwis, but not so much for Yankees.)
Hence, from Cook's Illustrated Jan/Feb 2005 and by popular demand from the Queen of Kiwi Cooking Priscilla herself, here's the recipe for
Black Bean Soup
1 lb. dried black beans
4 oz. ham steak, trimmed of rind (I used homemade sausages once too)
2 bay leaves
5 c. water
1/8 tsp. baking soda
1 tsp. salt
3 Tbsp. olive oil
2 large onions, chopped fine
1 large carrot, chopped fine
3 med. celery ribs, chopped fine
1/2 tsp. salt
5-6 garlic cloves, minced
1/2 tsp. red pepper flakes
1 1/2 Tbsp. ground cumin
3 c. chicken broth (they say 6, but I say 3 is plenty)
2 Tbsp. cornstarch (I leave it out)
2 Tbsp. lime juice
1. Place beans, ham, bay, water, and b.s. in large pot. Bring to boil, stir in salt, reduce to low, cover, simmer till tender, up to 1 1/2 hrs, adding water as necessary. (I always soak my beans first to fartproof them.) Do not drain, but remove ham steak and cut into small cubes.
2.Heat oil in big pot till shimmering. Add onions, carrots, celery, and salt. Cook till soft and lightly browned, 12-15 min. Reduce heat to med-low and add garlic, pepper flakes, and cumin. Cook 3 min, stirring constantly. Stir in beans, bean cooking liquid, and chicken broth. Bring to boil, then reduce heat and simmer 30 min.
3. Ladle 1 1/2 c. beans and 2 c. broth into blender, process till smooth, and return to pot. Add cornstarch mixed with 2 Tbsp water if you like. Garnish with ham, lime wedges, cilantro, diced red onion, avocado, and sour cream.
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