Banjo
12-14-2010, 09:06 AM
CHOCOLATE GUINNESS CAKE WITH IRISH CREAM SABAYON
http://www.plateonline.com/MembersOnly/Recipes/RecipeDetails.aspx?RecipeId=9563
Pastry Chef Clare Garland
Ashmont Grill - Dorchester, Mass., USA
Yield: 12 servings
Menu Price: $8.00; Food Cost/Serving: 20%
Butter, cubed 8 Oz
Guinness 1 C
Natural cocoa powder 1/2 C
Black cocoa powder 1/2 C
Granulated sugar 2 C
Sour cream 3/4 C
Eggs, large 2 each
Vanilla extract 1 TBS
All-purpose flour 2 C
Baking soda 2 1/2 tsp
Irish cream liqueur sabayon 2 1/4 C
Instructions:
1. Preheat oven to 350 degrees F. Line 12 3-inch ring molds with parchment to make them 3 inches tall. Wrap bottom of rings with tin foil (batter is very wet so rings will leak out from bottom if not lined with foil). Place rings on a baking sheet.
2. Melt butter with Guinness in a large pot. Whisk in natural and black cocoa and sugar.
3. Whisk sour cream with eggs and vanilla in a separate bowl. Add sour cream mixture to beer mixture.
4. Whisk in remaining dry ingredients and blend. Scoop batter into prepared rings and bake for about 20 minutes, or until done.
5. Remove cakes from oven, cool in rings and remove foil bottom. Reserve at room temperature for up to 3 days.
6. At service, remove cake from mold and gently press into a glass 5 inches high and 3 inches wide. Fill rest of glass with Irish cream liqueur sabayon and serve.
http://www.plateonline.com/MembersOnly/Recipes/RecipeDetails.aspx?RecipeId=9563
Pastry Chef Clare Garland
Ashmont Grill - Dorchester, Mass., USA
Yield: 12 servings
Menu Price: $8.00; Food Cost/Serving: 20%
Butter, cubed 8 Oz
Guinness 1 C
Natural cocoa powder 1/2 C
Black cocoa powder 1/2 C
Granulated sugar 2 C
Sour cream 3/4 C
Eggs, large 2 each
Vanilla extract 1 TBS
All-purpose flour 2 C
Baking soda 2 1/2 tsp
Irish cream liqueur sabayon 2 1/4 C
Instructions:
1. Preheat oven to 350 degrees F. Line 12 3-inch ring molds with parchment to make them 3 inches tall. Wrap bottom of rings with tin foil (batter is very wet so rings will leak out from bottom if not lined with foil). Place rings on a baking sheet.
2. Melt butter with Guinness in a large pot. Whisk in natural and black cocoa and sugar.
3. Whisk sour cream with eggs and vanilla in a separate bowl. Add sour cream mixture to beer mixture.
4. Whisk in remaining dry ingredients and blend. Scoop batter into prepared rings and bake for about 20 minutes, or until done.
5. Remove cakes from oven, cool in rings and remove foil bottom. Reserve at room temperature for up to 3 days.
6. At service, remove cake from mold and gently press into a glass 5 inches high and 3 inches wide. Fill rest of glass with Irish cream liqueur sabayon and serve.