INGREDIENTS
CHOCOLATE CAKE
- 2 eggs
- 80 g butter
- 100 g of dark chocolate (slightly dark 50%) or dark chocolate
- 1/2 cup (125 ml) milk
- 150 g (3/4 cup) sugar
- 150 g (1 cup) flour
- 1 teaspoon of baking powder
- 1.5 tablespoons of black cocoa * or natural, dark
MIDDLE
- 4 bananas
- 1 tablespoon of lime or lemon juice
- 500 ml whipping cream 30% or 36% (very cold)
- 4 tablespoons of powdered sugar
- 3 op. cream-fixes
PREPARATION
CHOCOLATE CAKE
- Warm the eggs at room temperature or in a bowl of warm water.
- Place the chopped butter and chocolate broken into cubes in a pot, heat over low heat, stirring constantly until the ingredients melt and you obtain a smooth chocolate mass. Remove from heat, add milk and mix.
- Preheat the oven to 175 degrees C.
- In a bowl, beat the eggs with sugar (approx. 4 minutes) until fluffy.
- Sift the flour into another bowl, add baking powder and cocoa and mix thoroughly.
- Add beaten eggs and chocolate mass to the flour and mix at minimum speed of the mixer or mix with a whisk until the ingredients are combined into a uniform dough.
- Pour into a 24 cm diameter cake tin , place in the oven and bake for about 25 minutes , until the stick is dry.
MIDDLE
- After the cake has cooled, hollow out the center, leaving the edges and bottom. Crumble the hollowed out dough.
- Peel the bananas , cut them in half lengthwise and place them on the cake, sprinkle with lime or lemon juice.
- Whip very cold cream with powdered sugar and cream fixes until stiff.
- Mix the cream with a spoon of cake crumbs and spread it over the bananas, forming a mound. Sprinkle with the remaining cake crumbs.
- Put in the fridge for an hour.
TIPS
* to obtain a black mole mound (as seen in the photo), “black cocoa” is used (available in supermarkets and online stores)