Banana Chocolate Cake

Ingredients for 1 servings:

• 2 eggs
• 100 g hazelnuts or almonds, ground
• 30 g cornstarch
• 2 tbsp flour
• 1 tbsp cocoa powder
• ½ tsp baking powder
• 5 tbsp Amaretto
• 6 sheets of gelatin
• 5 bananas
• e.g. lemon juice
• 1 packet of pudding powder (vanilla)
• 50 g sugar
• 500 ml milk
• 400 ml cream
• 100 g dark chocolate
• n. B. Chocolate shavings for decoration
• Fat for the mold

Instructions

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

Preheat oven to 160°C fan/convection oven (175°C top/bottom heat). Beat the eggs with the sugar until very foamy. Mix the hazelnuts or almonds, cornstarch, flour, cocoa powder, and baking powder and carefully fold into the egg mixture. Pour the batter into a greased springform pan (or one lined with baking paper and greased on the sides). Bake in the preheated oven for about 20 minutes (note: depending on your oven, please check the temperature frequently!). Allow to cool and drizzle with Amaretto. Place a cake ring around the pan. Soak the gelatin in a little cold water for 10 minutes. Peel the bananas and halve them lengthwise. Drizzle with a little lemon juice and spread on the cake. Make a pudding from the pudding mix, sugar, and milk according to the package instructions and allow to cool slightly (but it should still be warm; stir frequently). Stir in the squeezed and dissolved gelatin (I always do this in the microwave at around 500 watts for about 20-30 seconds, so it’s just dissolved—you’ll notice any lumps while stirring). Whisk 300g of cream until stiff peaks form and fold in. Spread the pudding over the cake and let it set in the refrigerator. Melt the dark chocolate in a water bath, then let it cool slightly (but not completely), and whisk in the remaining cream. Spread over the cake. Decorate with chocolate shavings as desired and let it set briefly in the refrigerator again until ready to serve. Tip: You can also use bananas or cream for decoration.