Banana chocolate cream cake

Ingredients for 1 servings:

• 3 cups of sweet cream
• 300 g chocolate or couverture
• 100 g chocolate shavings
• 3 packs of cream stiffener
• 4 bananas
• 1 cake base (Viennese base), dark
• n. B. Sugar – Decoration
• n. B. Chocolate shavings
• e.g. cream (spray cream)

Instructions

Working time approx. 25 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 25 minutes

must be refrigerated overnight

Melt the 200g of chocolate coating in a double boiler and then mix with the cream. Refrigerate the mixture overnight. The next morning, whip with the cream stiffener and carefully fold in the grated chocolate. Slice the bananas. Place the bottom Viennese layer in a cake ring and spread a thin layer of chocolate cream on top. Then place banana slices on top and cover with chocolate cream, another layer of bananas and another layer of chocolate cream. Then the second layer. Repeat the process and place the third layer on top as a lid. Don’t use all the cream; you’ll need it later. Let it rest in the refrigerator for 2 hours, then carefully remove the cake ring. Cover the top and sides of the cake with the remaining cream. Now you can decorate the cake as desired. Various sugar decorations, chocolate decorations, grated chocolate, or whipped cream are suitable. Bananas also work well as decorations.