Chocolate banana cake

Ingredients for 1 servings:

• 200 g dark chocolate
• 3 eggs
• 150 g butter
• 120 g sugar
• 70 g flour
• 50 g sugar
• 30 g butter
• 70 g cream
• 4 bananas
• ½ lemon(s), squeezed
• 400 g cream
• some powdered sugar or cocoa powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

For the batter, roughly chop the chocolate and melt it with the butter in a hot water bath. Remove from the heat and let cool slightly. Add the sugar to the mixture and beat in with a hand mixer. Beat in the eggs one at a time. Finally, stir in the flour. Line a 26 cm springform pan with baking paper, pour in the batter and smooth it down. Bake the batter in an oven preheated to 190°C for about 20-25 minutes. Do a skewer test. The batter will shrink slightly after baking; this is normal. For the caramel sauce, put the sugar in a pan and let it caramelize until golden brown. Remove the pan from the heat, cut the cold butter into cubes, add it immediately and mix. Return the pan to the heat, stir in the cream and stir until the mixture thickens. Place the cooled batter on a cake plate. Peel the bananas, halve them lengthwise and place the cut-side down on the surface of the batter. Drizzle with lemon juice. Spoon the warm caramel sauce over the bananas. Refrigerate the cake for about an hour. Whip the cream with 1 tablespoon of powdered sugar until stiff peaks form and spread over the bananas. Dust the surface with powdered sugar or cocoa powder.