Chocolate banana cake

Ingredients for 1 servings:

• 3 cups whipped cream
• 75 g dark chocolate
• 150 g milk chocolate
• 3 packs of cream stiffener
• 1 cake base (Viennese base)
• e.g. chocolate sprinkles
• 1 kg banana(s)

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 35 minutes

the chocolate cream must rest for 1 night

It’s best to start the night before. Put the cream in a saucepan. Break the chocolate bars into small pieces and add to the cream. Melt the chocolate over low heat, stirring occasionally (do not beat) so that the melted chocolate combines better with the cream. Once all the chocolate has melted, pour the chocolate cream into a tall mixing bowl and cover and refrigerate, ideally overnight. The next day, whip the well-chilled chocolate cream with a sachet of cream stiffener using a hand mixer, just like whipped cream. Pour the first part of the Viennese base into a springform pan (use a 26cm or 28cm springform pan depending on the size of the base). Peel and mash 2-3 bananas, and mix with some chocolate sprinkles. Pour this mixture onto the first layer in the springform pan and spread it evenly. Now place the second Viennese base on top. Set aside one banana for decoration. Peel the remaining bananas, halve them, and place them on the base. Spread 2/4 of the chocolate cream over them. Place the last part of the Viennese base on top, spread 1/4 of the cream over it, and chill the remaining cream. Refrigerate the cake for 2-3 hours. Then, spread the remaining cream over the edges and, if desired, dot the cake with a piping bag. Slice the reserved banana and press these slices vertically into the dots of cream. Finally, sprinkle with chocolate sprinkles.