John Myers
Banana Pecan Chocolate Cake with Lemon Cream
The perfect banana pecan chocolate cake with lemon cream recipe with a picture and simple step-by-step instructions.
- 400 g Pecans
- 300 g Wholemeal spelled flour
- 100 g Whole wheat buckwheat flour
- 100 g Coconut flour
- 20 g Tartar baking powder
- 0,5 tsp Salt
- 0,125 ml Coconut milk
- 8 Pc. Banana
- 180 ml Oil
- 1 Can Coconut cream
- 1 packet Bourbon vanilla sugar
- 1 packet Chocolate pudding powder
- 400 ml Apple juice
- 50 g Sugar brown
- 100 g Raisins
- 100 g Chocolate bananas
- 1 tsp Agar Agar. Dry product
- 400 g Yogurt
- 1 Pc. Lemon untreated
- 100 ml Liqueurs special “Green Banana”
- 100 g Chocolate 70% cocoa
- Marinate the raisins with the liqueur overnight.
- Toast the pecans in a pan without fat until they are golden brown, finely chop 300 grams of pecans – put the rest aside for later
- Mix the 3 types of flour with baking powder, salt and chopped pecan nuts
- 3 Peel the bananas and puree with 1/8 liter coconut milk, 180 ml oil, coconut cream, vanilla sugar
- Grease the springform 26cm and dust with flour. Preheat the oven to 200 degrees top and bottom heat / 180 degrees circulating air
- Briefly stir the flour and banana mixture together. Fill into the greased springform pan and smooth out
- Bake in a hot oven for about 60 minutes (stick test), cover if the cake should get too dark
- Take it out, let it cool down in the mold for 10 minutes, then remove it from the mold and let it cool down completely
- Mix the chocolate pudding with a little apple juice and 50 g sugar. Bring the rest of the apple juice to the boil, remove from the stove and stir in the mixed chocolate pudding. Put back on the stove and simmer for 2-3 minutes at reduced heat, stirring constantly. Fold in half the raisins. I use 100ml less liquid than normal indicated, this makes the pudding a little firmer.
- Halve the base twice horizontally, peel half of the remaining bananas, cut in half and distribute on the base. Put the floor back on
- For the lemon cream, heat some yoghurt and dissolve the agar agar over a moderate heat and simmer for 3 minutes while stirring. Mix the rest of the yoghurt with the juice and zest of a lemon and 100 grams of sugar. Halve the rest of the bananas and spread them on the bottom. Brush with the lemon yogurt cream. 2. Put the floor back on
- Place in the refrigerator for 2 hours. Melt the chocolate in a water bath and spread it on the floor. Decorate with the remaining pecans and chocolate bananas. Place in the refrigerator for another 4 hours
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