Tag Archives: Desserts

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Chocolate Guinness Stout Cake with Chocolate Ganache Recipe - Nicole's Table - Antigua

Chocolate Guinness Stout Cake with Chocolate Ganache

Ingredients for the Cake…

  • 2 Sticks (1 cup) unsalted butter, softened
  • ¾ Cup cocoa powder
  • 2 Cups granulated sugar
  • 2 Eggs
  • 1 TSP vanilla extract
  • ⅔ Cup full-fat sour cream or Greek yogurt
  • 2 Cups all-purpose flour
  • 2 TSP baking soda
  • 1 TSP salt
  • 1 Cup stout beer (such as Guinness, or you may use a porter)

Ingredients for the Ganache…

  • ¾ Cup dark chocolate chips (you may substitute with semi-sweet)
  • ½ Cup hot heavy cream

Instructions…

01Preheat oven to 350 F. Liberally grease a 10-cup Bundt pan with baking spray, preferably the kind with flour in it. Set aside.

02In the bowl of a stand mixer, cream together the butter and cocoa powder until combined; mixture may be a little lumpy. Beat in the sugar until combined, followed by the eggs, one at a time, followed by the vanilla. Beat in the sour cream, baking soda, and salt until combined. Add in one cup of the flour, mixing well, followed by ½ cup of the stout beer. Repeat, beating on low speed, until combined and smooth.

03Pour the batter into the prepared pan and smooth out the top. Bake for approximately 35-45 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan before inverting on a wire rack.

04In a medium bowl, pour the hot heavy cream over the chocolate chips. Let set for about 5 minutes, then gently stir until smooth and glossy. Pour the ganache evenly over the cake and let set, about 10 minutes, before cutting into slices.

05Allow 35 minutes for prep and 45 for baking. Serves 10-12 depending on how big you make your slices. 😉

Please let me know how you like this Guinness Stout Cake recipe via our Contact Us page, our Facebook Page, or Instagram.

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Salted Coconut and Maple Custard Tarts

Salted Coconut and Maple Custard Tarts Recipe

The Pastry…

  • ½ Cup sugar
  • ½ Cup butter
  • 1 ½ Cup flour

Use a pastry blender to blend the pastry into a coarse meal and then press it into the tart pan to shape a crust. Bake at 350 F until it is golden brown. This typically takes around 20 minutes. Remove from the oven and let cool.

The Salted Coconut Filling…

  • 3 Cups toasted Coconut Crisps
  • 2 Tablespoon Coconut oil
  • 4 Tablespoons pure maple syrup

Put coconut, coconut oil and maple syrup in the bowl of a food processor, and pulse until you get a wet sticky mixture. The mixture should not be smooth, there should be small pieces of coconut visible.

Enjoy! And please let send us any suggestions for changes on our Facebook Page.

Next make the custard.

The Custard Filling…

  • 2 Eggs
  • ½ Cup white sugar
  • 1 Teaspoon vanilla
  • ¼ Teaspoon salt
  • ¼ Teaspoon ground nutmeg
  • 1 ½ Cup heavy cream

Preheat oven to 350 F (180 C).

In a large bowl whisk together the eggs and sugar until the sugar has dissolved, then add nutmeg and vanilla. Slowly pour the heavy cream into the egg custard whisking constantly.

Next, fill the baked pastry shells with 2 tablespoons of the salted coconut mixture. Carefully pour the custard into the prepared pie shell.

Bake in the preheated oven for 30 minutes, or until the center is set and the top is golden brown. Serve warm or or at room temperature.

Please let me know how you like my Salted Coconut and Maple Custard Tarts recipe via our Contact Us page, our Facebook Page, or Instagram.

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Sweet Potato & Black Bean Chili

  • 1 Tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 Medium-large sweet potato, peeled and diced
  • 1 Large onion, diced
  • 4 Cloves garlic, minced
  • 2 Tablespoons chili powder
  • 4 Teaspoons ground cumin
  • ½ Teaspoon ground chipotle chile (see Note)
  • ¼ Teaspoon salt
  • 2½ Cups water
  • 2 15-oz cans black beans, rinsed
  • 1 14-oz can diced tomatoes
  • 4 Teaspoons lime juice½ cup chopped fresh cilantro

Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.

Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets.

Please go here for the recipe from Eating Well magazine.