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COAT the spring form with butter and a thin layer of flour. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. CREATE a bain-marie by adding a small layer of water to the pan. PLACE the bowl on top and add 200 gram of butter and 75 gram of chocolate.
The chocolate and butter will be completely melted after about 5 minutes. Remove the bowl from the pan and let it cool off slightly. Meanwhile add the eggs to the bowl of your stand mixer, or a different type of electric mixer, and mix until fluffy.
ADD 2 tablespoons of powdered sugar and mix until the mixture is pale and even fluffier, which will be after 2 to 3 minutes. According to some Americans commenting, they like their pies and desserts much sweeter than our (European) taste, so feel free to add sugar to your taste.
Don't add too much though, the batter won't be smooth and fluffy. Add the cooled off butter and chocolate mixture to the eggs and combine. Also add the Guinness, baking soda, a pinch of salt and for the last step, you'll gradually ADD the flour.
Keep on mixing until you've reached a smooth cake batter. POUR the batter into the prepared springform and BAKE in the oven for about 20 minutes. You can check if it's ready by using a wooden skewer, if it comes out clean the cake is done.
TRANSFER to a cooling rack and let it cool off completely.
Add the butter (200 gram) to the bowl of your stand mixer, or electric mixer, and beat it until fluffy and pale. ADD 4 tablespoons of powdered sugar, and 3 tablespoons of Baileys to create a silky smooth Baileys topping.
We like the frosting best without too much sugar because we think the baileys is sweet as well. But feel free to adapt the frosting to your liking by adding more powdered sugar.
Frost the Guinness and chocolate pie with the Baileys topping and garnish with chocolate shavings. Enjoy!