I love St. Patrick’s Day (I’m Irish). And I love St. Joseph’s Day (I’m Italian). I love celebrating these “holidays” with food, and since I’ve been in DC, I haven’t found zeppoles. I know. Which means that I need to go all out for the Irish in me. All out.
Guinness Beef Stew with whipped potatoes, chocolate stout cake and Irish coffee. It was delicious. Thanks to my wonderful french oven, the stew couldn’t have been easier. I used this recipe, and added an extra cup of chicken stock and celery, no potatoes. Instead, serve the stew in a bowl over a heaping pile of steaming whipped potatoes. Next time I’m in the mood for stew, I’m without doubt using this recipe from Brown Eyed Baker. Delicious.
I wasn’t planning on making dessert, but then I spent more time on Pinterest. I also randomly had mascarpone cheese in the back of my fridge. It was too perfect for St Patrick’s Day and I’m so glad I found this recipe by The Beeroness. It’s flourless, and comes out like a big brownie. Serve with Irish Coffee. Next time, I might use less frosting, but that’s just me. I prefer a lot of cake to a little frosting… sorry cupcake.
Devine Irish Coffee
- One shot Bailey’s
- One shot Kahula
- One shot Jameson Irish Whiskey
- Brewed coffee or espresso
Pour the shots into your mug (you can use half a shot of whiskey if you’re not in the mood to get frisky) and fill the rest of the cup with coffee. Serve as is or with homemade whipped cream.
Flourless Chocolate Stout Cake with Orange Mascarpone Frosting
- ½ cup butter, chopped
- 7 weight ounces 60% chocolate, chopped
- 1/3 cup stout (I used Guinness)
- 1 ¼ cups granulated sugar
- 3 whole eggs plus 2 yolks
- ¾ cup cocoa powder
- 2 tbs cornstarch
- 3 tbs butter, softened
- 8 ounces mascarpone
- 3 cups powdered sugar
- 2 tsp finely grated orange zest
- Preheat oven to 375.
- In the top of a double boiler over a simmering water add the chocolate and the butter. Stir until the butter is almost melted, turn off heat and continue to stir until butter is melted. Remove the top of the double boiler off the heat and stir in the beer. Whisk in the sugar. Check to make sure the chocolate is room temperature or below, then whisk in the eggs and the yolks. Sprinkle the cocoa powder and the cornstarch over the chocolate, gently stir until combined.
- Place a round of parchment paper inside a 10 inch spring form pan, rub the inside of the pan and the parchment paper with butter.
- Pour the batter inside the prepared pan, smooth out into an even layer.
- Bake for 35-40 minutes or until the top looks dry and the top is slightly springy, don’t over bake of cake will be dry. Remove from oven and allow to cool on a wire rack for 10-20 minutes. Transfer to a cake pan, refrigerate until cool, about 2 hours.
- In a bowl, add the butter and the mascarpone, beat until well combined. Add the powdered sugar and zest, mix until well combined. Frost the cake with the frosting, chill until ready to serve.
I’m lucky to have such fine friends to celebrate with – Happy St. Patrick’s Day!