Banana chocolate cake 🍌🍫😋
INGREDIENTS
FOR THE DOUGH3 eggs (size M)80 g sugar1 pinch of salt50 g wheat flour (type 405)2 tbsp baking cocoa
FOR THE CREAM200 g crème fraîche100 g sugar1 pack of bourbon vanilla sugar3 sheets of gelatine300 g cream4 ripe, medium-sized bananas (approx. 400g)
FOR THE GLAZE100 g cream100 g dark chocolate
PREPARATION
Step 1Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper.
2nd step For the dough, beat the eggs with sugar and salt for at least 4 minutes using the whisk of the hand mixer on the highest setting until frothy. Mix the flour with the cocoa and stir in briefly. Pour the sponge cake mixture into the tin. Bake in the lower third for approx. 25 minutes. Allow the cake to cool on a cake rack.
3rd stepPlace the chocolate sponge cake on a cake plate. Place the cake ring around it. For the cream, stir the crème fraîche with the sugar and vanilla sugar until smooth. Soak the gelatine in cold water according to the instructions on the packet. Squeeze out the gelatine and dissolve it in a saucepan with 2-3 tablespoons of the cream.
4th stepStir the warm gelatine mix into the cream. Whip the cream until stiff and stir into the cream. Peel the bananas and halve them lengthways.
5th stepPlace on the sponge cake base with the cut edge facing down, leaving 1 cm of the edge free. Spread the cream on top. Place in a cool place.
6th stepFor the glaze, roughly chop the chocolate coating. Bring the cream to the boil and pour it over the chocolate coating, melt it in it and stir until smooth. Allow the glaze to cool for 2-3 minutes, add a tablespoon at a time to the cake and spread it. Refrigerate the cake for at least 1 hour.
