Drunken, Sunken Irish Coffee Chocolate Cake with Salted Bailey's Cream.

Cake:
9 ounces dark chocolate chopped
1/3 cup stout I used Guinness
2 Tablespoons instant coffee
13 Tablespoons unsalted butter (1 stick + 5 tablespoons)
3/4 cup granulated sugar
2 teaspoons vanilla
6 eggs whites and yolks separated
1 3/4 cup almond meal/flour ground almonds
chopped chocolate and cocoa for dusting

Ganache:
4 oz bittersweet chocolate chopped
2 Tbs heavy cream
1-2 tablespoons Jameson Whiskey

Whipped Cream:
1 cup heavy cream
2 Tbs Bailey's
1/4 tsp sea salt

Instructions:
1. Preheat the oven to 325 degrees F. Grease and line a 9-10 inch spring form pan with cooking spray and parchment paper.
2. Place the chocolate, stout beer, instant coffee and butter in a small saucepan. Place over low heat and gently cook (over the lowest heat) until melted and smooth. Once melted, remove from the heat and stir in the sugar and vanilla. Cool slightly.
3. Add the chocolate mixture to a large mixing bowl. Stir in the eggs yolks and almond meal until smooth.
4. Add the egg whites to a clean mixing bowl and whip until stiff peaks form. Fold half the egg whites into the chocolate mixture to loosen and then fold in the remaining egg whites until just combined. Pour the batter into the prepared spring form pan.
5. Bake for 45-50 minutes until just cooked through. The center should jiggle and be soft. Cool for 15 minutes in the pan and then transfer to a wire rack.
6. Meanwhile, make the ganache. In a microwave safe bowl add the chocolate and heavy cream. Microwave on high for 30 second intervals, stirring between each interval until melted. Once melted stir in the Jameson and a pinch of salt. Pour the ganache over top the cake. Allow the ganache to set up slightly before adding the whipped cream.
7. To make the whipped cream, use an electric mixer to whip the cream until soft peaks form. Add the Bailey's and salt, whip until combined.
8. Top the cake with whipped cream and a dusting of cocoa if desired. Serve slightly warm or at room temperature.

***Great Gluten Free Dessert

Guinness Sliders

Guinness Sliders

4 Pounds Short Ribs
1 Pinch Salt & Pepper To Taste
1/4 Cup Flour - dusting
1/2 Cup Olive Oil
2 Small Onion, peeled and chopped
2 Medium Carrots, roughly chopped
3 each Celery stalks, chopped
2 Cups Guinness Stout
1/4 Cup Apple Cider Vinegar
2 Tablespoons Garlic Clove, crushed
2 Tablespoons Tomato Paste
6 Cups Chicken Stock
Herb Mixture
3/4 Cup Italian Parsley, finely chopped
1/4 Cup Rosemary, Thyme, Oregano - Chopped

1 Season the ribs generously, dust in flour. Heat olive oil in a Dutch Oven, over medium high heat. When hot, add the ribs and cook until brown on all sides. Remove ribs, add in the carrot, celery and onions, and saute until they sweat, about 5 minutes. add more olive oil if needed. Deglaze the pan and veggies with Stout and cider vinegar. Bring to a simmer, scraping the brown bits from the bottom. Add garlic and tomato paste. Add the chicken stock, bring to a simmer. Add the ribs back in and submerge the meat. Cover and place in a 300 degree oven.

2 Remove from oven and allow to cool, remove the meat off the bones and strain the veggies from the broth. Reserve the broth.

3 Pull the meat apart, for shredded meat. Add a little of the reserved broth to keep moist. Fold in the herbs before serving.

For the sliders

1 Add about 2 Tablespoons onto a split Cheddar, chive biscuit.

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