Banana cream chocolate cake

Ingredients for 1 servings:

• 1 cake base (sponge cake, light)
• 6 bananas
• 7 sheets of gelatin
• 1 packet of pudding powder (vanilla)
• 100 g sugar
• ½ liter of milk
• 4 cups of cream
• 2 packs of cream stiffener
• 1 bar of dark chocolate

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Peel the bananas and halve them lengthwise, if desired. Place a cake ring around the sponge cake base and top with the bananas (whole or halved). Soak 5 gelatin leaves. Meanwhile, make a pudding from milk, sugar, and vanilla pudding powder. Add the squeezed-out gelatin and let it cool thoroughly. Whip 3 cups of cream with cream stiffener until stiff peaks form and mix into the pudding. Spread the pudding mixture over the bananas and let it set in the refrigerator. Heat 1 cup of cream and melt the dark chocolate in it. Now soak the remaining 2 gelatin leaves, squeeze them out, and add them to the chocolate cream. Let it cool, then pour over the cream and pudding mixture. Chill the cake again until the chocolate cream has set.