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Ingredients:
Cake:
Cocoa powder (to dust the baking pan)
2 sticks butter
1 cup Guinness Stout
2/3 cup Dutch process dark cocoa powder
1 teaspoon salt
2 cups unbleached flour
2 cups sugar
1-1/2 teaspoons baking soda, sifted
2 large eggs
1/2 cup sour cream
Frosting:
1 stick softened butter
1 8-ounce package cream cheese
1 teaspoon vanilla
2/3 cups powdered sugar
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Instructions:
Heat oven to 350 degrees. Lightly dust a greased 8-inch spring-form pan with cocoa powder. In a heavy saucepan or microwave oven, heat butter, beer and 2/3 cup cocoa powder until butter melts. Let cool. Sift salt, flour, sugar and baking soda together. Add the beer-cocoa mixture, and beat thoroughly for 1 minute on medium speed. Add the eggs and sour cream and beat 2 minutes on medium speed. Pour batter into prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted into the middle comes out clean. Place pan onto a wire rack, cool for 10 minutes, remove the sides and cool completely.
To make the frosting, beat the softened butter and cream cheese until smooth. Add the vanilla and then incorporate the powdered sugar until you have a smooth and spreadable consistency. Using a flexible spatula, spread frosting on top of the cake to resemble the creamy head on a pint of Guinness.
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Ingredients:
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, finely minced
Hot-pepper flakes
2 15-ounce cans cannellini beans (drained)
4 cups chicken stock
1 pound escarole, cleaned and chopped
1/2 cup grated Parmigiano-Reggiano cheese
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Instructions:
Heat the oil in a 4- to 5-quart saucepan. Add the onion and cook until soft. Add the garlic and hot-pepper flakes and cook for 1 minute. Add the cannellini beans and chicken stock and bring to a boil. Add the escarole (or other greens) and simmer until the greens are tender. Stir in the grated cheese and serve.
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