Mixture
4 eggs
1 cup of sugar
4 tablespoons of butter
3 cups of all-purpose flour
1 cup of unsweetened cocoa powder
1 tablespoon of baking powder
1/2 cup of black beer
1/2 cup of chopped toasted almonds
Cream Topping
10 tablespoons of sugar
1 tablespoon of butter
5 tablespoons of unsweetened cocoa powder
1 cup of heavy cream
1/2 cup of black beer
Mixture
4 eggs
1 cup of sugar
4 tablespoons of butter
3 cups of all-purpose flour
1 cup of unsweetened cocoa powder
1 tablespoon of baking powder
1/2 cup of black beer
1/2 cup of chopped toasted almonds
Cream Topping
10 tablespoons of sugar
1 tablespoon of butter
5 tablespoons of unsweetened cocoa powder
1 cup of heavy cream
1/2 cup of black beer
Mixture
1
Beat the sugar, butter, and egg yolks until light and fluffy
2
Combine the flour, cocoa powder, baking powder, and black beer
Alternate with stirring in the beer
Dissolve the mixture and add the almonds
3
Beat the egg whites until stiff peaks form
Fold into the mixture
4
Divide the batter evenly among 6-8 mini muffin cups
Bake at 350°F for 45 minutes
Cream Topping
5
Beat all ingredients in a blender and drizzle over the warm cakes
Serve immediately.
