Chocolate Stout Cake

Preheat the oven to 350 °F. Butter a 9-inch springform pan. Line bottom of pan with parchment paper. Adjust oven racks to center of the oven. Add the chocolate, butter and beer to a medium size saucepan over medium heat. Stir with a rubber spatula until the chocolate is melted and smooth. Remove from heat to cool. Add eggs and sugar to a bowl of a standing mixer. Beat until thick and pale yellow, about 5 minutes. Fold the egg mixture into the cooled chocolate in two additions. Place spring form pan on a sheet tray and add batter. Bake for 55 minutes, rotating halfway through baking time. Cool completely in the pan. Serve dusted with powdered sugar.