Most of those who know me know that my heritage is both Italian and Irish, and when it comes to food, I tend to prefer Irish cuisine over Italian. That said, my favorite food group is dessert and I especially love creamy Italian desserts. Cannoli is at the top of my list, closely followed by tiramisu, lemon in particular. And I also love amaretti cookies and biscotti, both with a side of gelato!
But we are celebrating the Irish half of my legacy this weekend. Even though torta is an Italian chocolate cake, here, it gets a healthy dose of Irishness with the addition of Guinness Stout to the cake batter and a smidgen of Irish whiskey to the whipped cream. It’s the best of both cultures!
Chocolate Stout Cake
Chocolate Stout Torta (adapted from Giada de Laurentiis via foodnetwork.com) Total
Time Required: 2 hours, Active Time: 15 minutes, Yield: 8 servings
Ingredients:
Cake:
- 8 tablespoons unsalted butter, plus additional for buttering the pan
- 1 cup Guinness Stout
- 1-2/3 cups sugar
- 1 cup Greek yogurt
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 2 large eggs, at room temperature
- 1-1/2 cups almond flour, sifted
- 1 cup oat flour, sifted
- 1 teaspoon baking soda
Whipped Cream:
- 1/2 cup heavy cream, chilled
- 2 tablespoons sugar
- 2 teaspoons Irish whiskey
Directions:
Preheat the oven to 350º F. Line the bottom of a 9-inch springform pan with parchment paper. Butter the parchment.
In a small saucepan, heat the butter and stout over medium heat until the butter is melted. Set it aside to cool slightly.
Combine the Guinness and the butter.
Meanwhile, in the large bowl of a stand mixer, whisk together the sugar, yogurt, cocoa powder, vanilla, salt, and eggs until smooth.
Combine the sugar, yogurt, cocoa powder, vanilla, salt, and eggs.
Pour in the stout mixture and whisk again until it is fully incorporated.
Add in the stout mixture.
Add the almond flour, oat flour, and baking soda until combined.
Add in the flours and baking soda.
Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out with just a few crumbs, about 1 hour.
Pour the batter into the prepared pan.
Allow the cake to cool completely.
Cool the cake.
Just before serving the cake, make the whipped cream. In a medium bowl, beat the heavy cream, sugar, and whiskey together on medium speed, until soft peaks form, about 1 minute.
Make the whipped cream.
Serve the cake with a dollop of the whiskey whipped cream.
Delicious!
Tá sé blasta! ~Linda
Chocolate Stout Torta (adapted from Giada de Laurentiis via foodnetwork.com) Total
Time Required: 2 hours, Active Time: 15 minutes, Yield: 8 servings
Ingredients:
Cake:
- 8 tablespoons unsalted butter, plus additional for buttering the pan
- 1 cup Guinness Stout
- 1-2/3 cups sugar
- 1 cup Greek yogurt
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 2 large eggs, at room temperature
- 1-1/2 cups almond flour, sifted
- 1 cup oat flour, sifted
- 1 teaspoon baking soda
Whipped Cream:
- 1/2 cup heavy cream, chilled
- 2 tablespoons sugar
- 2 teaspoons Irish whiskey
Directions:
Preheat the oven to 350º F. Line the bottom of a 9-inch springform pan with parchment paper. Butter the parchment.
In a small saucepan, heat the butter and stout over medium heat until the butter is melted. Set it aside to cool slightly.
Meanwhile, in the large bowl of a stand mixer, whisk together the sugar, yogurt, cocoa powder, vanilla, salt, and eggs until smooth. Pour in the stout mixture and whisk again until it is fully incorporated. Add the almond flour, oat flour, and baking soda until combined. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out with just a few crumbs, about 1 hour. Allow the cake to cool completely.
Just before serving the cake, make the whipped cream. In a medium bowl, beat the heavy cream, sugar, and whiskey together on medium speed, until soft peaks form, about 1 minute. Serve the cake with a dollop of the whiskey whipped cream.