- stout (such as Guinness) - 1 glass
- unsalted butter - 220 grams
- cocoa - 3/4 Cups
- flour - 2 cups
- sugar - 2 cups
- soda - 1 1/2 teaspoons
- Salt - 3/4 Teaspoons
- large eggs - 2 pieces
- sour cream - 1/3 cup
- bitter chocolate - 240 grams (filling)
- thick cream - 1/3 Cup (filling)
- butter, room temperature - 2 items. spoons (filling)
- Irish whiskey - 1-2 teaspoons (optional) stuffing)
- powdered sugar - 4 cups (cream)
- unsalted butter, room temperature - 240 Grams (cream)
- Irish cream-liqueur Irish Cream (milk or thick cream) - 6-8 Art. spoons (cream)
1. Preheat the oven to 175 degrees. lining the capcake mold with 24 compartments with paper liners. In a medium saucepan over medium heat, bring 1 cup of stout and butter to a simmer over low heat. Add the cocoa powder and whisk until the mixture is uniform. Lightly cool. 2. In a large bowl, whisk together the flour, sugar, soda and a teaspoon of salt. In another bowl, beat the eggs and sour cream. Add the stout mixture to the egg mass and mix. Add the flour mixture and whip the mixer at a slow speed. Divide the dough between the compartments of the mold, filling them with volume. 3. Bake the kapeki until the toothpick inserted in the center will not leave clean, 18-22 minutes. Allow the capsaques to cool completely in the form. 4. Make the stuffing. Put the finely chopped chocolate in a bowl. Bring the cream to a boil in a saucepan and add the chocolate. Allow to stand for 1 minute, then mix until smooth. If this is not enough to melt the chocolate, place the bowl for 20 seconds in the microwave. Add butter and whiskey (if used) and stir until homogeneous. Allow the filling to stand for 1 hour, until it thickens. A special device to cut round holes in the drums by about two-thirds. 5. Fill the holes with cooked chocolate filling. It is convenient to do with a confectionery bag. 6. Make the cream. In a bowl, beat the mixer at medium speed with butter for 2-3 minutes. Reduce the speed until slow and gradually add the powdered sugar, and then Irish cream-liqueur. Decorate the capkake with cream and serve.
Servings: 24