John Myers
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Baking: Chocolate Banana Cake
The perfect baking: chocolate banana cake recipe with a picture and simple step-by-step instructions.
the banana cream
- 100 g Dark couverture
- 125 g Butter
- 125 g Sugar
- 100 g Freshly ground almonds
- 2 tablespoon Rum
- 3 piece Free range eggs
- 1 Teaspoon (level) Baking powder
- 2 piece Fresh bananas
- 250 g Quark double cream
- 3 tablespoon Sugar
- 3 sheet Gelatin white
for decoration
- Chocolate shavings and chocolate leaves
the cake
- Process the spoon biscuit into crumbs. Melt the couverture in a water bath together with the butter.
- Grind the almonds and stir together with the biscuit crumbs, eggs, sugar, rum and baking powder with the melted chocolate butter
- Grease and crumble a cake tin and pour in the batter. Bake at 170 degrees fan for about 40 minutes. Let cool down.
the banana cream
- Peel the bananas, cut into slices and mash them together with the sugar with a fork. You should still be able to see whole pieces of fruit.
- Let the gelatine soak in a little cold water, squeeze it out and let it melt over low heat.
- Stir the quark into the banana puree.
- Now add a tablespoon to the dissolved gelatin and stir with it. Add this mixture to the rest of the quark mixture and mix well.
- Place a cake ring around the cooled cake and pour in the banana quark mixture, smooth out and chill.
- Before serving, decorate with chocolate shavings and chocolate leaves.
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