Chocolate Banana Cake

Ingredients for 1 servings:

• 2 eggs
• 80 g sugar
• 2 tbsp water, hot
• 50 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 100 g dark chocolate
• 10 sheets of gelatin
• 1 pack of chocolate pudding powder
• 2 tbsp, heaped sugar
• 500 ml milk
• 4 cups of whipped cream, approx. 200 g each, for the cream and decoration
• 7 small bananas for topping and decoration
• n. B. Chocolate sprinkles and / or grated chocolate for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 40 minutes; Total time approx. 6 hours 20 minutes

For the base, break the eggs one at a time and separate them neatly. Beat the egg whites until stiff peaks form, gradually adding half of the sugar. In another, larger bowl, beat the egg yolks with the hot water until creamy. Then stir in the second half of the sugar. Pour the beaten egg whites onto the egg yolks, then the flour, cornstarch, and baking powder. Carefully mix the ingredients with a whisk to prevent any air from escaping. Immediately pour the mixture into a baking dish lined with baking paper. Bake the base at 175°C to 190°C (top/bottom heat) for 30 to 35 minutes on the bottom shelf. Turn off the oven and leave the base in the oven for about 5 minutes. Then let the base cool for at least 1 hour. For the cream, chop the chocolate into pieces. They don’t need to be too fine, as they will melt anyway. Soak the gelatine in water according to the package instructions. Make a chocolate pudding according to the package instructions using the pudding mix, sugar, and milk. While the pudding is still hot, add the chocolate and squeezed-out gelatin and mix well. Then let the mixture cool. Whip all of the cream until stiff peaks form. Once the cream has cooled, fold in the whipped cream, reserving about half to a whole cup of cream for decoration. Place a cake ring around the base and place six sliced ​​bananas on the sponge cake. Reserve one banana for decoration. Spread the pudding cream over the cake and refrigerate for at least three hours. It is best, however, to bake the cake the day before and refrigerate overnight. Finally, decorate the cake with the remaining cream, the remaining sliced ​​banana, and some chocolate sprinkles. Tip: For decoration, I used a vegetable peeler to peel some chocolate from a bar of white chocolate and scatter it over the cake.