Chocolate beer cake

Name: chocolate beer cake
Cook time: 35 min
Total time: 205 min
Yield: 12
Ingredients: 200 g extra pure chocolate 63%; 150 g unsalted butter at room temperature; 250 g coconut palm sugar bus 350 g; 3 medium sized egg; 350 g self raising flour; 200 ml Guinness or other stout beer; 1 mespoint salt; 10 scoop Chinese voice ginger; 250 g mascarpone soft cream cheese

Cake made from stout beer and extra dark chocolate, ginger and mascarpone

Ingredients

Kitchen Stuff

1 cake mold (30 cm)
1 baking paper
1 skewer

Directions

Preheat the oven to 180 ° C.
Cut the chocolate into small pieces.
Put the chocolate in a refractory bowl that fits in a pan. Apply a layer of water against the boil and hang the bowl with chocolate.
Make sure the bowl does not touch the water. Let the chocolate melt gently (au bain-marie).
In the meantime, mix the butter and palm sugar with a mixer in a generous bowl in 5 minutes to a creamy cream.
Separate the eggs and add 2 yolks to the creamy cream and continue mixing until fully absorbed. Keep the proteins separate.
Add the flour and the last yolk. Mix into an even cream.
Fold the melted chocolate through the cream and add the rest of the flour and beer. Spatula quickly to a smooth batter.
Beat the egg whites with the salt stiff in a fat-free bowl. Spat the proteins through the batter.
Line the cake tin with parchment paper and pour in the batter.
Fry the cake in the middle of the oven for about 50 minutes.
After 45 minutes, check with the skewer that the cake is cooked. Stick in the middle of the cake. If the skewer comes out clean then the cake is done.
Allow the cake to cool for 30 minutes in the form on a grid. Remove the cake from the mold and let it cool down to room temperature in 1½ hours.
Slice the ginger and mix with the mascarpone. Spread the top of the cake with it.
Cut the cake into slices and serve. Yummy! .