When preparing the cake I used brown sugar Universal Mistral. The recipe is targeted at a diameter of 23 cm (I have a form 26 cm in diameter with a hole in the center).

Fold the diced butter and chocolate, broken into pieces in the pan.

Melt the butter and chocolate in a water bath and let cool.

Add beer, mix well. Preheat the oven to 180 C. In a separate bowl, combine flour and baking powder.

Whisk the eggs with sugar until fluffy.

Alternately add to the egg mixture 1/3 chocolate-beer weight, then 1/3 flour mixture, each time mixing thoroughly until you have blended all the ingredients. Pour the batter into a greased form and bake for about 40 minutes. Readiness check cake with a toothpick. The finished cake leave in the tin for 10 minutes, then slide onto a rack and allow to cool completely. For the glaze, whisk the cream with the icing sugar and cover the pie. Based on the recipe from Laura Fife.