Celebrate like the Irish on St. Patrick’s Day with a special treat created with Irish Stout and Whiskey. We used a deep chocolate stout cake rolled into delicious truffles, then coated with dark chocolate ganache. To top it off, we created a pastry dipping sauce flavored with Irish Whisky.
Be sure to roll the cake truffles when the cake is still warm. The melted chocolate pieces in the still warm cake are what holds the truffles together.
1 ½ stick unsalted butter, softened, plus more for the pan
1 ounce unsweetened natural cocoa powder, plus more for dusting the pan
2/3 cups Guinness or other Stout
3 tablespoons molasses
3 ¾ ounces all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cups packed light brown sugar
3 large eggs yolks, at room temperature
3 ounces semisweet chocolate, chopped
½ cup cream
6 ounces chopped dark chocolate
Irish Whisky Sauce
1 ¼ cups whole milk
1 ½ teaspoons vanilla bean paste
4 large egg yolks
2 ½ tablespoons sugar
¼ teaspoon kosher salt
2 tablespoon Jamison Irish Whiskey or other Irish Whiskey
Preheat the oven to 350˚F. Line an 8×8” pan with parchment paper. Butter, then dust the sides and parchment with cocoa. Set aside.
In a small saucepan over medium heat, bring the stout and molasses to a simmer. Remove from the heat and cool slightly.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using a stand mixer with a paddle attachment, cream the butter in the mixer work bowl on medium speed until smooth. Add the brown sugar and beat on medium speed until light and fluffy, about 3 minutes, stopping to scrape the sides of the bowl occasionally. Beat in the eggs, one at a time, stopping to scrape the bowl after each addition. Turn the mixer on low speed, and add 1/3 of the flour, then half stout mixture. Continue adding another 1/3 of the flour, the remaining stout mixture, and end with the flour. Scrape the bowl and then beat at medium speed until the batter is smooth. Stir in the chopped chocolate.
Pour the batter into the prepared pan and spread it evenly. Bake until a wooden skewer inserted in the center comes out with a few moist crumbs clinging to it, 20 minutes. The cake should be just slightly underdone. Set the pan on a rack to cool for 20 minutes or until just barely warm. Then scoop and roll into 16 equal size balls and place on a parchment lined sheet tray. Refrigerate for 2 hours until cold.
To make the ganache topping, place the chocolate in a bowl. In a small saucepan, heat the cream until just steaming. Pour over the chocolate. Let sit five minutes then stir until the chocolate is completely melted, shiny, and smooth. Dip the balls in the chocolate placing them back on a parchment lined sheet tray. Return to the refrigerator until set, about two hours.
While the cake truffles set, make the whiskey sauce. Fill a medium bowl with ice water. In a small saucepan, heat the milk with the vanilla bean paste until it just comes to a simmer.
In another medium bowl, whisk the egg yolks with the sugar and salt until the mixture is pale yellow and thickened. Whisking constantly, temper the eggs by drizzling in the hot milk, a little at a time. When combined, pour the entire mixture into a clean saucepan and cook over moderately low heat, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 7 to 8 minutes. Strain through a fine sieve into a medium bowl and add the whiskey, whisking to combine. Set the bowl in the ice bath until cold. Cover and refrigerate the sauce.
To serve: spread a tablespoon of sauce on each plate, add two cake truffles and serve cold with the extra sauce. Makes 8 servings.