Chocolate Cake with Beer and Choco-Curd Cream

INSTRUCTIONS FOR THE CAKE BASE

• 1
  Preheat the oven to 170˚ C. Prepare a cake tin with a diameter of 24 – 26 cm with a removable bottom, lined with baking paper. Lightly grease the sides with butter and also line with strips of baking paper.
• 2
  Pour the beer into a saucepan, add the chopped butter and heat slowly until melted. Add the chopped chocolate and sugar and let it melt while occasionally stirring (do not boil). Remove from the heat and let it cool slightly.
• 3
  In a larger bowl, mix the eggs, yogurt, and vanilla extract and whisk lightly until smooth. In another bowl, mix the flour with baking soda and cocoa. Alternately add the beer mixture and dry ingredients to the egg mixture in parts (two to three times).
• 4
  Pour the batter into the prepared tin and bake for about 45 – 55 minutes (test with a skewer to see if the batter is still sticky). After baking, let it cool in the tin on a rack for 10 minutes, then turn it upside down onto a rack and let it cool completely.

INSTRUCTIONS FOR THE JELLY

• 1
  Soak the gelatin sheet in cold water. Cook the fruit with sugar until soft if using frozen fruit, or until it releases juice if using fresh fruit. Briefly boil any alcohol. Remove from heat and stir in the squeezed softened gelatin sheet until dissolved. Let it cool completely in the fridge and slightly set.

INSTRUCTIONS FOR THE CHOCO-CURD CREAM

• 1
  Place the chocolate in a bowl. Heat half (180 g) of the cream just below boiling point, remove from heat, and pour over the broken chocolate. Let it stand for a minute, then stir until smooth. If it doesn't melt, use a few 15-second intervals in the microwave to help.
• 2
  Immediately stir in the curd with a spatula and place in the fridge for a while.
• 3
  Whip the remaining 180 g of cream until almost stiff (if using less fatty cream, whip until stiff, or as much as the cream allows without curdling) and fold into the curd-chocolate base with a spatula.

INSTRUCTIONS FOR ASSEMBLING THE CAKE

• 1
  Cut the cake base once. Spread the jelly on the bottom part (it's not a jelly block, but a fruit mass, spread with a spoon) and cover with part of the cream (almost half). Place the top part on and spread the remaining cream.