Guinness Chocolate Cake Bars

Does anyone know what day it is? It’s St. Patricks Day!

Are you wearing green? No? How shameful!

 I’ll be honest I really don’t have anything green in my closet. On St. Patricks Day I always used to just wear a bracelet with some sort of green on it just to stray away from being pinched but you know, I’m really not feeling it. I’m not a big green clothing fan. I mean, green? It just doesn’t work on me.

Guinness infused foods though. That’s where it’s at to celebrate. Especially when there is Guinness and chocolate. Oh man. That’s the good stuff. If you read my recent roundup of St. Patricks Day foods, you’ll know I’m not new to the whole cooking with Guinness. There’s something about the dark richness of Guinness that gives foods, especially chocolate, that little something extra. It’s like coffee. They just go amazing with chocolate.

These bars were no exception. Technically they’re called “magic bars”, since they drift apart into two layers. By creating a mereingue with the egg whites and sort of whisking them into the batter, the egg whites float to the top creating a really light top layer while the bottom is like fudgy deliciousness. Mmm….

Just give me like 5 or 6 of these and I’ll be happy…

Enjoy!

 

Guinness Chocolate Cake Bars

(Recipe adapted from Foodness Gracious)

Ingredients

1/2 cup unsalted butter

1 cup milk

1 1/2 cups Guinness draught ( 1 whole 11.2 fl oz bottle)

1 cup flour

1/2 cup cocoa powder

4 eggs separated

1/8 teaspoon white vinegar

1 3/4 granulated sugar

1 teaspoon vanilla extract

Extra cocoa powder or powdered sugar for dusting on top

 

Directions

Preheat the oven to 325 degrees F. Grease an 8 x 8 baking tray and set aside.

Melt the butter and let cool slightly. Combine the milk and the beer in a saucepan until lukewarm.

Mix the flour and the cocoa together in a bowl and set aside. Using a stand mixer whip the egg whites and the vinegar until you reach stiff peaks. Set aside.

In a large bowl beat the egg yolks with the confectioners sugar until it turns smooth and light in color, about five minutes. It’ll be really stiff at first but will loosen up as you continue to whisk.

Add the melted butter and whisk gently until combined. Add the flour mixture and mix until smooth.

Gently pour in the milk/beer mixture and whisk until smooth.

Add the egg whites a little at a time whisking gently. This is where things look a little funky but as long as you break down the large lumps of egg white, then it’ll be fine.

Pour the mixture into the prepared baking tray until about a half inch from the top. Place it on a larger baking tray and put it in the oven. Bake for about 50 minutes and the middle is wobbly but firm looking.

Dust with cocoa powder and serve with whipped cream or on it’s own.

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