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**Egbert** · April 19, 2013, 03:51

Have you posted this in the Dinner thread?

Wash it down with lots of red wine, and a carton of beer.

**The Mad Monk** · April 19, 2013, 13:03

Red wine for chocolate? Bah! Port, Champagne or Riesling, nothing else will do!

**Bugs ****ing Bunny** · April 19, 2013, 13:06

The chocolate will kill the wine stone dead.

**Docfeelgood** · April 19, 2013, 13:09

Originally posted by Alexander's Horse View Post

I think I'll wash it down with some red wine

**The Mad Monk** · April 19, 2013, 13:18

Originally posted by Bugs ****ing Bunny View Post

The chocolate will kill the wine stone dead.

Exactly.

**DaShi** · April 19, 2013, 13:20

Originally posted by Bugs ****ing Bunny View Post

The chocolate will kill the wine stone dead.

Yup, I knew this everyone!!!

**Alexander's Horse** · April 19, 2013, 16:27

no no you ninnies, chocolate and mints first, with brewed coffee, then red wine chasers till midnight, with fresh homemade bread and butter for supper, num, num, num

**The Mad Monk** · April 19, 2013, 16:51

Now that makes more sense.

**Docfeelgood** · April 19, 2013, 19:14

Sounds like a bad case of constipation in the making.

**Alexander's Horse** · April 19, 2013, 19:30

as it happens I had the runs this morning

**N35t0r** · April 19, 2013, 19:34

Homemade bread and butter

**molly bloom** · April 20, 2013, 10:14

Originally posted by The Mad Monk View Post

Red wine for chocolate? Bah! Port, Champagne or Riesling, nothing else will do!

Guinness goes quite well with rich dark chocolate.

This cake is magnificent in its damp blackness. I can't say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang which I happen to love. The best way of describing it is to say that it's like gingerbread without the spices. There is enough sugar - a certain understatement here - to counter any potential bitterness of the Guinness, and although I've eaten versions of this made up like a chocolate sandwich cake, stuffed and slathered in a rich chocolate icing, I think that can take away from its dark majesty. Besides, I wanted to make a cream cheese frosting to echo the pale head that sits on top of a glass of stout. It's unconventional to add cream but it makes it frothier and lighter which I regard as aesthetically and gastronomically desirable. But it is perfectly acceptable to leave the cake un-iced: in fact, it tastes gorgeous plain.

Chocolate Guinness Cake

http://www.nigella.com/recipes/view/chocolate-guinness-cake-3086

This cake is magnificent in its damp blackness. I can't say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang which I happen to love. The best way of describing it is to say that it's like gingerbread without the spices. There is enough sugar — a certain understatement here — to counter any potential bitterness of the Guinness, and although I've eaten versions of this made up like a chocolate sandwich cake, stuffed and slathered in a rich chocolate icing, I think that can take away from its dark majesty. Besides, I wanted to make a cream cheese frosting to echo the pale head that sits on top of a glass of stout. It's unconventional to add cream but it makes it frothier and lighter which I regard as aesthetically and gastronomically desirable. But it is perfectly acceptable to leave the cake un-iced: in fact, it tastes gorgeous plain. For US cup measures, use the toggle at the top of the ingredients list.

My nephew also regards Nigella as aesthetically desirable... no idea why.

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Eating chocolate for dinner

Eating chocolate for dinner

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