John Myers
Ingredients for 1 servings:
- 6 m.-sized eggs
- 100 g sugar
- 200 g dark chocolate
- 100 g nuts, ground (e.g. walnuts)
- 500 ml cream
- 2 packs of cream stiffener
- 3 bananas
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
delicious, simple and without flour
Separate the eggs and beat the egg whites in a separate bowl with a pinch of salt until stiff peaks form. Whisk the egg yolks and sugar (I use brown sugar) until fluffy. Melt 100g of chocolate in a double boiler. Mix the egg yolk and sugar mixture with the ground nuts and stir in the slightly cooled, melted chocolate. If you like, you can also add a little cinnamon. Finally, fold in the stiff peaks of egg white. Pour the batter into a greased springform pan and bake in the oven at 160°C (convection oven) for about 30 minutes. In the meantime, slice the bananas. Remove 4 tablespoons of cream and set aside, whip the rest with cream stiffener until stiff peaks form. Spread the bananas over the cooled base and cover with the whipped cream. Melt 100g of chocolate with the 4 tablespoons of cream in a double boiler and stir well. Let cool slightly and spread over the cream. Refrigerate until ready to serve.
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