A Night at the Pub

A Night at the Pub

Cake:
In a saucepan, bring to a simmer:

• 1 ¼ cup Guinness
• 1/3 cup sorghum

Let cool. Cream together:

• 1 ¼ cup butter
• 1 ½ cup brown sugar

Add one at a time, scraping bowl after each addition:

• 3 eggs, room temperature

Sift:

• 1 ⅔ cup all-purpose flour
• ¾ cup cocoa powder
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Add the dry ingredients, alternating with the Guinness mixture in three parts. Fold in:

• 6 ounces 58% Cocoa Barry chocolate

Pour into a buttered half sheet pan and bake for 15-20 minutes, or until firm in the center. Cut in the smallest square cutter.

Guinness Sauce:
In a medium saucepan, combine and bring to a boil:

• 1 cup water
• 1 ¼ cup Guinness
• 12 ounces golden cane sugar
• ½ cup corn syrup

Whisk a little of the hot liquid into:

• 8 ounces cocoa powder

Continue to whisk small amounts of the liquid into the cocoa powder until smooth. Whisk in until melted:

• 4 ounces bittersweet chocolate

Pour some into a squeezy bottle and the rest into a clean plastic container with a lid. 

Bailey’s Ice Cream:
In a medium bowl, whisk together:

• 16 egg yolks
• 2 cups golden cane sugar

In a large saucepan, combine:

• 2 quarts half & half
• 1 cup Bailey’s

Bring to a simmer and temper into the egg yolks. Place bowl over a pan of boiling water, making sure the bowl does not touch the boiling water. Whisk constantly until the mixture is hot and will coat the back of a wooden spoon. Chill immediately over an ice bath.

Pretzels:
In the mixer bowl, whisk together:

• ½ cup egg whites
• 1 cup golden cane sugar
• Beans from one vanilla bean pod

Whisk over a pan of boiling water, making sure the bowl does not touch the boiling water. Whisk like a mad woman until the mixture is pale and hot to the touch. Place on the mixer with the whisk, and whisk on high speed until the sides of the bowl are room temperature. Pipe onto papered sheet pans, half in the shape of pretzels and half like pretzel rods. Sprinkle with:

• Pearl sugar
• Apricot sea salt

Bake at 200°F for about an hour, then let dry at room temperature.

Beer Nuts: 
Stir together in a large pan:

• 3 cups roasted unsalted peanuts
• 2 cups sugar
• 1 cup water
• 2 teaspoons vanilla extract

Bring to a boil and stir while cooking on medium until mixture thickens and begins to caramelize. Spread onto a SilPat-lined sheet pan. Separate into clumps. Let cool.