Chocolate cake on meringue beer

Chocolate cake on meringue beer – a detailed recipe cooking. Photo of the dish: АннаWilliams Time: 1 hour. 25 minutes Difficulty: medium Servings: 8 – 10 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cake

• 300 gr butter, cut into pieces
• 180 gr. dark chocolate chop
• 180 gr. chocolate without sugar chop
• 6 large eggs
• 3/4 Art. sugar turbinado
• A pinch of salt
• 1/2 tbsp. dark beer “Guinness”
• 1 tsp vanilla extract
• Butter, for lubricating the mold

Meringue

• 60 gr semisweet chocolate, chop
• 30 gr butter
• 1 tbsp. l light corn syrup
• 1 tbsp. granulated sugar
• 3 egg whites
• 1/4 tsp tartar
• A pinch of salt
• 2 tsp vanilla extract

Recipes with similar ingredients: dark chocolate, chocolate without sugar, eggs, turbinado sugar, guinness beer, vanilla extract, semisweet chocolate, corn syrup, tartar

Recipe preparation:

1. Preheat the oven to 160 ° C. Lubricate the mold with butter with a detachable bottom with a diameter of 23 cm., then lay on the bottom parchment paper.
2. Cook sponge cake: melt, stirring, in water bath bitter and unsweetened chocolate.
3. Break eggs in a heat-resistant bowl, add turbinado sugar. Place the bowl in a pot of boiling water so that the bottom of the bowl did not touch boiling water. Heat, stirring constantly whisk until the mixture is warm, about within 2 minutes Then pour the egg mass into the mixer bowl and beat at medium speed until it increases in volume three times, approximately 5 minutes
4. Pour beer into the stewpan, add the vanilla extract and bring boil, remove from stove. Reduce mixer speed to low and while continuing to mix the egg mass, first add the beer mixture, then melted chocolate. Add butter gradually and mix to a uniform consistency.
5. Pour the batter into the prepared form and put in oven. Bake a biscuit until pressing cake, the surface will not become elastic, about 35 minutes To get mold from the oven and refrigerate for 1 hour, then remove sponge cake out of shape and cool completely.
6. Cook the meringues: melt in the microwave chocolate, butter and corn syrup.
7. Mix sugar, egg whites in a heat-resistant bowl, tartar, salt and 1/3 tbsp. water. Put the bowl on the pan with boiling water and mix with a mixer at low speed. Then, gradually increasing mixer speed, beat until formed thick and lush mass, for approximately 5 minutes Remove the bowl from the pan and continue whisking until the meringues cool and the mass will become airy. Add vanilla extract, then melted chocolate and mix lightly.
8. Put meringue on a biscuit and put the cake in a cold a place.