Banana chocolate cream cake

Ingredients for 1 servings:

• 100 g dark chocolate
• 3 cups whipped cream
• 5 m.-sized eggs
• 150 g sugar
• 5 tbsp water, hot
• 100 g flour
• 50 g cocoa powder
• 5 bananas
• 1 cup sour cream
• 500 g yogurt (vanilla flavor)
• 3 sheets of gelatin
• Water for soaking
• 1 tube(s) cream (Lindt Dekor Creme, white) with star nozzle
• Chocolate decoration (16 small chocolate hearts)

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

super tasty, refreshing, quick

First, make the chocolate cream. Melt the dark chocolate in a lukewarm water bath. Then carefully stir in 1 cup of whipping cream to prevent it from curdling. Then chill in the refrigerator. Line a springform pan with baking paper. Preheat the oven to 200°C (top/bottom heat). For the sponge cake, separate the 5 eggs. Beat the egg whites with 50g of sugar until stiff peaks form and chill. Beat the egg yolks with the remaining sugar and the hot water until frothy (at least 5 minutes). Then combine the flour with the cocoa powder, sift, and add to the egg-sugar mixture. Stir gently. Finally, gently fold in the beaten egg whites. Pour the finished batter into the springform pan and bake for 15-20 minutes. For the filling, soak the gelatine in cold water and then heat it in a saucepan over low heat until liquid. Allow the finished sponge cake to cool, then remove it from the springform pan and cut it in half horizontally. Mix the sour cream with the vanilla yogurt. Whip 1 cup of whipped cream with a hand mixer until stiff peaks form and stir in. Slowly and carefully add the yogurt-cream mixture to the gelatin, stirring well. Briefly whip the chilled liquid chocolate cream with a hand mixer. Whip the last cup of whipped cream until stiff peaks form and fold in. Chill again. Close the springform pan and place it on a cake plate. Place the bottom part of the sponge cake in the ring. Halve the bananas lengthwise and spread them on the sponge cake. Spread the yogurt-cream mixture on top. Place the top sponge cake on top and spread the chocolate cream on top. Using the cake divider, divide the finished cake into 16 equal pieces. Place a dollop of decorative cream (using a star-shaped nozzle) on each piece and place a chocolate heart on top. The cake can also be made the day before.