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Unsalted Whirl Unsalted Whirl
  • Course Types: Dessert
  • Serves: 12
  • Cooking Time: 45 minutes
Chocolate and guiness cake

Ingredients

  • Sponge:
  • 300g pitted dates
  • 2 tsp bicarbonate of soda
  • 250mls water
  • 250mls Guinness
  • 200g dark cooking chocolate
  • 100mls Unsalted Whirl
  • 4 eggs
  • 350g self-raising flour
  • Sticky Guinness Sauce:
  • 450g caster sugar
  • 100mls water
  • 250mls double cream
  • 250mls Guinness

Products Used: Unsalted Whirl

Unsalted Whirl

Method

  1. Boil the dates with the water and Guinness for 3 minutes, remove from the heat and stand for 10 minutes

  2. Add the bicarbonate of soda and blend in a processor until you get a smooth puree

  3. Preheat oven to 180C

  4. In a large bowl combine the Unsalted Whirl and sugar, add the eggs one by one, whilst beating

  5. Then add the flour incorporating it a little at a time

  6. Pour into a high-sided baking tin, lined with greaseproof paper

  7. Bake for 45 minutes or until a knife comes out cleanly

  8. To make the sauce, place the sugar and water in a saucepan and bring to the boil

  9. Once the sugar has turned a deep golden colour, add the cream and Guinness and whisk until combined

  10. Cut the sponge into portions and pour over the sauce

  11. Serve with toffee ice-cream, fresh raspberries and strawberries and a dusting of icing sugar

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