Chocolate banana cake

Ingredients for 1 servings:

• 6 eggs
• 100 g sugar
• 1 bar of milk chocolate
• 100 g hazelnuts, ground
• 3 bananas
• 400 ml whipped cream
• 1 packet of vanilla sugar
• 150 g milk chocolate coating
• 100 ml whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 10 minutes

With a dark chocolate and nut base. Makes approximately 16 cakes.

Preheat the oven to 190°C fan/gas mark 3. Separate the eggs for the base and beat the egg whites until stiff peaks. Beat the egg yolks with the sugar until frothy, then add the melted chocolate and hazelnuts. Then carefully fold in the egg whites. Pour the batter into a greased 26cm springform pan and bake for about 40 minutes. Let the base cool and then place it in a cake ring. For the filling, whip the cream with the vanilla sugar until stiff peaks. Slice the bananas and spread them on the cake base, then cover with the whipped cream. For the topping, melt the chocolate coating and then briefly bring to a boil with the cream in a saucepan. Let the chocolate cream cool and then spread it on the cake. Make the cake the day before so the chocolate cream has the perfect consistency! Makes about 16 cakes.