Chocolate Cake with Beer and Choco-Curd Cream

Preheat the oven to 170˚ C. Prepare a 24 – 26 cm diameter springform pan with a removable bottom, lining it with baking paper. Lightly grease the sides with butter and also line them with strips of baking paper.

Pour the beer into a saucepan, add the chopped butter and heat slowly until melted. Add the chopped chocolate and sugar and let them melt with occasional stirring (do not boil). Remove from the heat and let cool slightly.

In a large bowl, mix eggs, yogurt, and vanilla extract and whisk lightly until smooth. In another bowl, mix the flour combined with baking soda and cocoa. Alternately add the beer mixture and dry ingredients to the egg mixture in parts (two to three times).