John Myers
Ingredients for 1 servings:
- 150 g flour
- 100 g butter
- 50 g sugar
- 1 cake base (chocolate sponge base) about 2 cm thick
- 4 bananas
- 60 g milk
- 150 g dark chocolate coating
- 6 sheets of gelatin
- 3 shots of brandy
- 700 g cream
- 12 banana(s), cut into 12 slices
- chocolate shavings
- jam
Instructions
Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 30 minutes
Chocolate cream cake with bananas
Shortcrust pastry base: Make a dough using the shortcrust pastry ingredients and bake at 170°C for about 10-15 minutes until golden brown. Spread the base with jam and place the chocolate sponge base on top. Fit the aluminum ring tightly. Place halved, not too soft bananas in it. Cream: Bring the milk to a boil. Melt the gelatine, which has been soaked in cold water, and the finely chopped chocolate coating. Whip the well-chilled cream. Reserve a little cream for garnishing. Stir some of the whipped cream into the still-warm stock. Return the well-whipped cream to the remaining cream and season with brandy. Pour the cream into the prepared dish and smooth it down. Chill the cream cake for a few hours. Loosen the ring with a wet, warm knife and carefully peel it off. Decorate rosettes with the reserved cream. Glaze banana slices with a little hot apricot jam and arrange on top. Sprinkle the center of the cake with chocolate shavings.
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