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This recipe is called Guinness Cake Parfait

Cake:

1 cup butter

1 1/2 cup brown sugar

4 eggs

2 cups all purpose flour

1/2 cup cocoa powder

1/2 teaspoon baking powder

2 teaspoons baking soda

14 ounces Guinness stout

Cherry Compote:

2 pounds fresh cherries

1/2 cup water

3/4 cup cherry brandy (recommended: Kirschwasser)

1 tablespoon lime juice

1/8 teaspoon black pepper

2 teaspoons cornstarch

3/4 cup sugar

Simple Syrup:

1 cup sugar

1 cup water

1 cup Guinness stout

1/3 cup Irish whiskey

Zabaglione:

12 egg yolks

2 cups sugar, plus 1 tablespoon sugar

2 cups Irish whiskey

2 cups heavy cream

Preheat the oven to 350 degrees F.

To make the cake, begin by greasing a 15 by 10-inch cake pan.

Cream the butter and sugar until light and fluffy. Then whip the eggs separately until they triple in volume and are pale yellow. Add the eggs to the butter mixture. Sift together the all-purpose flour, cocoa powder, baking powder, and baking soda. Gradually add the dry ingredients alternating the Guinness to the creamed mixture. Place the batter in the pan and bake for approximately 20 to 25 minutes.

To make the cherry compote, wash, stem, and pit the cherries. Combine the water, brandy, lime juice, and black pepper in a saucepan. Thoroughly mix the sugar and cornstarch then add the mixture to the saucepan. Bring to a boil, add the cherries and simmer, stirring frequently for 10 minutes, or until the cherries are soft. Then chill.

To make the simple syrup, place the sugar and water in a saucepan and bring to a boil. Remove from heat and let cool. Take 1 cup of simple sugar and add 1 cup of Guinness stout, and 1/3 cup Irish whiskey and stir.

To make the zabaglione, begin by beating the egg yolks and sugar in a stainless steel or copper bowl until light and fluffy. Add the Irish whiskey and place over the simmering water and whip consistently until the mixture is hot enough to coat a spoon. Immediately remove from the heat and place over the ice water until it is cold. Whip heavy cream and 1 teaspoon sugar until a medium peak forms and gently fold into zabaglione, to taste.

To assemble, first cut the cake into cubes and gently place in a desired glass. Moisten with the Guinness syrup, then spoon the compote on top of the cubed cake. Add a layer of the zabaglione and repeat the layers until the glass is full. Add a chocolate covered pretzel rod for garnish and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Another one is called Gingerbread with Spiced Creme Anglaise Guinness Cake

1 stick unsalted butter

1 cup turbinado sugar (recommended: Sugar in the Raw)

3 large eggs

2 cups all-purpose flour

2 teaspoons ground ginger

1 1/2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1 cup molasses

1 cup Guinness, or other dark beer

Spiced Creme Anglaise, recipe follows

Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F. Grease a 13 by 9-inch cake pan and line with parchment paper. Grease the parchment paper and set aside.

In a large bowl, cream together the butter and sugar. Beat in the eggs 1 at a time. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg. In a third bowl, combine the molasses and beer and stir to dissolve. Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.

Pour into the prepared pan and bake until puffed and set, about 35 minutes. Remove from the oven and let cool in the pan on a wire rack. Spoon the Creme Anglaise onto the middle of 12 dessert plates. Cut the gingerbread into 12 equal portions and place on plates. Sprinkle with confectioners' sugar and serve.

Spiced Creme Anglaise:

2 cups heavy cream

1/2 teaspoon orange zest

1/4 teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

1/8 teaspoon ground ginger

3 large egg yolks

1/4 cup sugar

Combine the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.

In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly. Return the mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes. Remove from the heat and serve warm. (Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours.)

Yield: 2 cups Prep Time: 10 minutes Cook Time: 6 minutes Inactive Prep Time: if chilled, 2 hours

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Enjoy!!!