Chocolate-banana stracciatella cake

Ingredients for 1 servings:

• 4 eggs
• 1 pinch of salt
• 180 g sugar
• 90 g butter, melted
• 2 bananas, mashed
• 170 g flour
• 40 g cornstarch
• 20 g baking cocoa
• 1 tsp baking powder
• ½ tsp cinnamon
• 100 g chocolate chips or chopped chocolate
• 250 g low-fat curd cheese
• 40 g sugar
• 1 packet of vanilla sugar
• ½ lemon(s), zest, organic
• 250 ml Cremefine for whipping
• 100 g chocolate chips or chopped chocolate
• 4 bananas, sliced
• some milk, optional
• some rum, optional
• possibly chocolate glaze, optional

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 15 minutes

For the cake batter, beat the eggs with a pinch of salt and the sugar until frothy. Then slowly stir in the melted butter and mashed bananas. Mix together the flour, cornstarch, cocoa, baking powder and cinnamon and carefully fold into the liquid mixture. Finally, fold in the chocolate chips and pour the batter into a prepared 26cm springform pan. Bake in a hot oven at 180°C (top/bottom heat) for 30-40 minutes. After baking, the base can optionally be soaked in a little milk and rum; however, it is still moist thanks to the bananas. For the cream, beat the low-fat quark, sugar, vanilla sugar and the zest of 1/3-1/2 a lemon until smooth. Whip the Cremefine until stiff and fold in together with the chocolate chips. Gelatin is not necessary. Place the rim of the springform pan around the base and cover the base with banana slices. Spread the cream over the base and banana slices and chill the cake. Optionally, you can decorate the cake with a chocolate glaze made from chocolate and coconut oil. Makes about 12 slices.