John Myers
Ingredients for 12 servings:
- 3 eggs
- 100 g sugar
- 3 tbsp water
- 100 g flour
- 30 g cocoa powder (Kaba)
- 1 tsp baking powder
- ⅛ liter cream
- ⅛ liter milk
- 75 g dark chocolate
- 4 eggs, including the yolk
- 50 g sugar
- 6 sheets of white gelatin
- 3 cups of cream
- 6 bananas
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
For the sponge cake base, beat the 3 eggs with water and sugar until very frothy. Mix the flour, baking powder, and cocoa powder and fold in, then bake at approximately 175 degrees Celsius (top/bottom heat) for about 30 minutes. For the filling, heat the milk and 1/8 liter of cream, then dissolve the chocolate in it. Beat the egg yolks and sugar until frothy and add the hot chocolate-milk cream. Soak the gelatin in cold water, dissolve it in the warm cream, and let it cool completely. Whip the remaining cream and fold in the cold cream. Place sliced bananas on the base, pour in the cream, smooth it down, and chill. Just before serving, garnish with cream and, if desired, chocolate sprinkles.
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