| Level: | Advanced |
| Total: | 2 hr 35 min |
| Prep: | 50 min |
| Inactive: | 1 hr |
| Cook: | 45 min |
| Yield: | 4 servings |
| Level: | Advanced |
| Total: | 2 hr 35 min |
| Prep: | 50 min |
| Inactive: | 1 hr |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 cup butter
- 1 1/2 cup brown sugar
- 4 eggs
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 14 ounces Guinness stout
- 2 pounds fresh cherries
- 1/2 cup water
- 3/4 cup cherry brandy (recommended: Kirschwasser)
- 1 tablespoon lime juice
- 1/8 teaspoon black pepper
- 2 teaspoons cornstarch
- 3/4 cup sugar
- 1 cup sugar
- 1 cup water
- 1 cup Guinness stout
- 1/3 cup Irish whiskey
- 12 egg yolks
- 2 cups sugar, plus 1 tablespoon sugar
- 2 cups Irish whiskey
- 2 cups heavy cream
Instructions
- Preheat the oven to 350 degrees F.
- To make the cake, begin by greasing a 15 by 10-inch cake pan.
- Cream the butter and sugar until light and fluffy. Then whip the eggs separately until they triple in volume and are pale yellow. Add the eggs to the butter mixture. Sift together the all-purpose flour, cocoa powder, baking powder, and baking soda. Gradually add the dry ingredients alternating the Guinness to the creamed mixture. Place the batter in the pan and bake for approximately 20 to 25 minutes.
- To make the cherry compote, wash, stem, and pit the cherries. Combine the water, brandy, lime juice, and black pepper in a saucepan. Thoroughly mix the sugar and cornstarch then add the mixture to the saucepan. Bring to a boil, add the cherries and simmer, stirring frequently for 10 minutes, or until the cherries are soft. Then chill.
- To make the simple syrup, place the sugar and water in a saucepan and bring to a boil. Remove from heat and let cool. Take 1 cup of simple sugar and add 1 cup of Guinness stout, and 1/3 cup Irish whiskey and stir.
- To make the zabaglione, begin by beating the egg yolks and sugar in a stainless steel or copper bowl until light and fluffy. Add the Irish whiskey and place over the simmering water and whip consistently until the mixture is hot enough to coat a spoon. Immediately remove from the heat and place over the ice water until it is cold. Whip heavy cream and 1 teaspoon sugar until a medium peak forms and gently fold into zabaglione, to taste.
- To assemble, first cut the cake into cubes and gently place in a desired glass. Moisten with the Guinness syrup, then spoon the compote on top of the cubed cake. Add a layer of the zabaglione and repeat the layers until the glass is full. Add a chocolate covered pretzel rod for garnish and serve.
Reviews
I agree with the one reviewer that this makes way more servings than four. Our customers at our cafe LOVE this and look forward to us serving this every St. Patricks Day. We don’t change a thing and it is an amazing desert!!!!
What video? I was really excited about making this recipe because my boyfriend and I both love Jameson, Guinness, and some of the other rich flavors that go into this recipe. I may have been a bit ambitious because I’m not exactly an “expert” but I had made compotes, flavored simple syrups, and (of course) cakes before so I figured all that might be tricky would be the zabaglione. But all of the elements seemed too watery; nothing every seemed to thicken up. I would love to see a picture, get a better description of what the consistency should be, or…see whatever video the last reviewer saw. Could be really helpful. Would love to make this recipe with better results in the future.
Thanks.
This was a simple recipe except for the zabaglione. The instructions were not clear. I had to watch the video to know what I did wrong. It was very good when corrected. I believe I will not include the zabaglione the next time.
This is my first time to actually write a review. I figured I would do so since nobody else has commented on the entire recipe yet (previous and only reviewer so far only made the cake). YUM! The only thing I will change when I make it again is that I will decrease the whiskey by half in the zabaglione. It was really, really strong, a bit overbearing. That aside, the combination of flavors was excellent! The other adjustment I might suggest relates to the number of servings. The recipe states that it serves 4, but I think that must be a misprint. This recipe easily serves 8, and is probably closer to 10 servings. I should have halved the recipe for my family. We have leftovers….we will see how well this dessert keeps for seconds the next day. 🙂
I only made the cake portion of this recipe but it was absolutly fantastic! I made mine with light butter and splenda brown sugar and it was great.