Chocolate-Banana-Baileys-Cake

Ingredients for 1 servings:

• 450 g dark chocolate
• 225 g butter
• 375 g flour
• 1 packet of baking powder
• 40 g cocoa powder
• 350 g sugar
• 2 packets of vanilla sugar (bourbon vanilla sugar)
• 6 eggs
• 3 banana(s), ripe
• 200 g whipped cream
• 30 ml Baileys Irish Cream or other liqueur or rum
• some fat for the mold
• some breadcrumbs for the form
• 1 pinch of salt

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour; Total time approx. 6 hours 45 minutes

Grease a 26cm springform pan and dust with breadcrumbs. Chop 250g of chocolate. Melt the butter over low heat and let cool for about 5 minutes. Mix the flour, baking powder, cocoa powder, sugar, vanilla sugar, and a pinch of salt. Separately, beat the eggs for 3 minutes until fluffy, then add the melted butter to the eggs while stirring. Fold in the flour mixture in portions. Peel the bananas, cut them into pieces, and puree them. Stir the banana puree and chopped chocolate into the batter. Then add the liqueur. Pour the batter into the springform pan. Bake in a preheated oven at 150°C (convection oven, top/bottom heat: 175°C) for about 1 hour. Let cool in the pan for about 30 minutes, then remove from the pan and let cool completely. Using a suitable knife or divider, cut the cake horizontally. Break 200g of chocolate into pieces and melt it with the cream, stirring occasionally. Cool for about 20 minutes until thickened, stirring occasionally. Spread half of this mixture (ganache) over the bottom layer, place the top layer on top, and then spread the remaining ganache over the cake. The cake should rest for about 5 hours to allow the coating to set.