John Myers
Ingredients for 1 servings:
- 100 g butter or margarine
- 120 g sugar
- 150 g flour
- 30 g cocoa
- 1 tsp baking powder
- 2 eggs
- 75 ml milk
- 3 bananas
- 60 g chocolate flakes
- 2 cups of cream
- 2 points cream stiffener
- Fat for the mold
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours
Make a batter from the first seven ingredients. Grease a 26 cm springform pan. Bake for approx. 30 minutes at 170°C (top/bottom heat). Place the cooled base on a cake plate. Use a tablespoon to scoop out a 1/2 cm deep circle, leaving a 2 cm border. Roughly chop the crumbs in a bowl. Peel the bananas, halve them lengthwise, and place them flat-side down on the scooped-out base. Whip the cream with cream stiffener until stiff. Fold in the chocolate flakes. Spread the cream in a dome shape over the base right up to the edge and sprinkle with the biscuit crumbs. Refrigerate the cake for approx. 2 hours.
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