Recipe of the Week - Chocolate Guinness Pots

Deep dark smoky flavours make this cake recipe from The West an ideal one for the stout-loving man in your life.


INGREDIENTS

250ml dark stout
250g unsalted butter, chopped, plus extra for greasing
80g Dutch cocoa
350g brown sugar
2 eggs
140ml full-fat sour cream
1 tbsp vanilla essence
275g plain flour
2 tsp bicarbonate soda

Icing:

350g white chocolate
200ml full-fat sour cream
1/2 tsp vanilla essence


METHOD

1. Preheat oven to 180C. Thoroughly grease two muffin tins with the extra butter. Slowly and steadily pour the stout into a large saucepan, add the chopped butter and heat gently until butter is melted. Remove from heat.

2. To the saucepan, add cocoa and brown sugar and mix well to make a smooth glossy syrup. Cool slightly. Lightly beat the eggs, sour cream and vanilla then pour into chocolate mix along with the flour and bicarbonate of soda. Mix well.

3. Ladle the batter into the prepared pans aiming to fill to three-quarters of each hole. Bake for 18-20 minutes or until the cakes are cooked though. Leave to cool in the pan before inverting on to a rack for icing.

4. To make the icing, melt white chocolate in a bowl set over simmering water. Beat well to ensure no lumps. Leave to cool for 5 minutes then working a tablespoon at a time, start to work the sour cream and vanilla into the melted chocolate.

5. If your mixture is too runny leave it to chill in the fridge for half an hour or so. Ice cakes and serve.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

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Source and Photo: The West