Chocolate Hazelnut Guinness Cake (Flourless)

I didn't get my Saint Patrick's Day recipes up in time for Paddy's day, apologies.  Pictures and Buttermilk Ice cream and bread and butter pudding recipes to follow

This cake is flour free and is easy to make and easy to make your own by substituting certain ingredients:

• Guinness can be substituted for liquor of choice.
• Hazelnuts can be substituted for ground almonds
• Caster Sugar can replace the brown sugar
• Drained cherries can be folded into the mixture
• Double the recipe to make two layers, sandwich with cream or chocolate buttercream

Guinness reduction;
Bring Guinness to the boil, reduce heat to a simmer, allow to reduce to syrupy consistency.

Chocolate Hazelnut Guinness Cake

• 100g dark chocolate, chopped
• 100g butter
• 4 tablespoons Guinness reduction
• 100g brown sugar
• 50g ground hazelnuts
• 3 eggs separated.

• Preheat oven at 180C
• grease 20cm round cake tin, dust with ground hazelnuts as you would with flour.
• Melt butter and chocolate together in the microwave-check regularly so chocolate does not burn.
• Stir the Guinness reduction, sugar and egg yolks into the melted chocolate and butter.
• Stir in the hazelnuts.
• Whisk egg whites until stiff.
• Fold into the chocolate mixture and pour into the prepared pan.
• Cook at 180C for 45 minutes.
• Cool in the pan, cake is best served next day. Invert the cake when serving - the base is more attractive.

Serving suggestion: serve with Chantilly Creme and Cherry and Guinness Sauce

Chantilly Creme:
Chantilly Creme is easy to make, for  every 500g cream, add 40g sieved icing sugar and a few drops of vanilla extract. Whisk together.

If you need to whisk large quantities of cream fast, cover the mixer with a clean tea towel and turn on maximum - any cream splashes will be contained



cover mixer with clean tea towel 



Guinness and Cherry Sauce:

To the Guinness reduction, add black cherries, heat and serve.  Honey can be added to sweeten.