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Charlie
Chocolate beer cake
Cake made from stout beer and extra dark chocolate, ginger and mascarpone
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the chocolate into small pieces.
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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.
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Make sure the bowl does not touch the water. Let the chocolate melt gently (au bain-marie).
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In the meantime, mix the butter and palm sugar with a mixer in a generous bowl in 5 minutes to a creamy cream.
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Separate the eggs and add 2 yolks to the creamy cream and continue mixing until fully absorbed. Keep the proteins separate.
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Add the flour and the last yolk. Mix into an even cream.
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Fold the melted chocolate through the cream and add the rest of the flour and beer. Spatula quickly to a smooth batter.
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Beat the egg whites with the salt stiff in a fat-free bowl. Spat the proteins through the batter.
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Line the cake tin with parchment paper and pour in the batter.
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Fry the cake in the middle of the oven for about 50 minutes.
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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.
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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.
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Slice the ginger and mix with the mascarpone. Spread the top of the cake with it.
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Cut the cake into slices and serve. Yummy! .
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Nutrition
500Calories
Sodium10% DV240mg
Fat45% DV29g
Protein16% DV8g
Carbs17% DV50g
Fiber12% DV3g
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