Small Guinness cake

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 10
  • 75 g Sultanas
  • 1/8 l + 4 tablespoons Guinness
  • 7-10 Tbsp some + 150 g soft butter
  • 7-10 Tbsp some + 125 g flour
  • 50 g Dark chocolate coating
  • 125 g + 1 tablespoon of sugar
  • 3 Eggs (Gr. M)
  • 2 TABLESPOONS Baking cocoa
  • 2 coated Tsp Baking Powder
  • 1/2 package cream stiffener
  • 125 g Whipped cream
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Mix sultanas and 1⁄8 l Guinness in a bowl. Cover and leave to stand for about 2 hours.

  2. 2

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (18 cm Ø) and dust with flour. For the dough, grate the chocolate coating. Cream 150 g butter and 125 g sugar with the whisk of the mixer for about 5 minutes.

  3. 3

    Stir in the eggs one by one. Mix 125 g flour, couverture, cocoa and baking powder. Stir into the butter-sugar cream. Stir in sultanas together with Guinness marinade. Smooth the dough in the tin.

  4. 4

    Bake in a hot oven for about 1 hour. Cover with aluminium foil after about 30 minutes.

  5. 5

    Take out the cake and spread 4 tbsp. Guinness while still hot. Let it cool down and remove from the springform pan. Mix cream stiffener and 1 tablespoon sugar. Whip the cream until stiff and let the sugar mixture trickle in.

  6. 6

    Spread the cake loosely with the cream just before serving.

Nutrition Facts

KCAL
350 kcal
CARBS
32 g
FATS
21 g
PROTEINS
5 g