Happy Saint Patrick's Day! In honor of the holiday, we're having traditional corned beef and cabbage with potatoes tonight. And... for dessert chocolate guinness cake. YUM!
Week 12 | Weekly Menu
Sunday | corned beef with cabbage and potatoes
Sunday Dessert | Nigella Lawson's chocolate guinness cake
Monday | grilled flank steak with sweet potatoes and veggie
Tuesday | leftover flank steak served over a bed of mixed greens
Wednesday | pasta with cabbage and sausage paired with a mixed green salad
Thursday | seared salmon with asparagus and basmati rice
Friday | in accordance with LENT | spinach lasagna with a mixed green salad and garlic bread
Saturday | out to dinner | soccer tournament!
Nigella Lawson's Chocolate Guinness Cake
For the cake
- 8.78 fl oz (fluid ounces) guinness
- 9 oz (ounce) unsalted butter
- 3 oz (ounce) cocoa powder
- 14 oz (ounce) caster sugar
- 4.98 fl oz (fluid ounces) sour cream
- 2 medium egg(s)
- 1 tablespoon(s) vanilla extract
- 10 oz (ounce) plain flour
- 2.5 teaspoon(s) bicarbonate of soda
For the topping
- 11 oz (ounce) cream cheese
- 5 oz (ounce) icing sugar
- 4.39 fl oz (fluid ounces) double cream (or whipping cream)
- Preheat the oven to gas mark 4/180°C, and butter and line a 23cm springform tin.
- Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
- Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
- When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
- Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
Comments