John Myers
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Ebony and Ivory – Banana Chocolate Cake with Amarula Ice Cream
The perfect ebony and ivory – banana chocolate cake with amarula ice cream recipe with a picture and simple step-by-step instructions.
For the ice cream:
- 150 ml Amarula
- 400 ml Whipped cream
- 200 ml Milk
- 80 g Sugar
- 1 Pc. Egg yolk
- Vanilla pod
- Mint
For the cake:
- 130 g Butter
- 6 Pc. Eggs size M
- 30 g Unsweetened cocoa
- 1 Msp Baking powder
- 1 Pr Salt
- 200 g Sugar
- 2 Pc. Bananas
- 3 cl Brown rum
- Physalis
- Kumquat
- Icing sugar
- Gugelhupf molds also made of silicone
For the chocolate elephants:
- Couverture whole milk
- Cardboard
- Parchment paper
- Put the amarula liqueur, whipped cream, milk and sugar in a bowl and whisk vigorously. Gently stir in the egg yolks. Cut open the vanilla pod and add the pulp to the ice cream mixture. Put the whole thing in an ice cream maker and let it freeze for about 60 minutes (the alcohol can sometimes lead to a longer freezing time).
- For the cake, peel the bananas, cut them into pieces and mash them in the bowl with a fork. Add the softened butter and mix with the eggs, sugar and salt to a creamy mass. Add the rum. Mix the flour with the baking powder and add to the mass. Finally stir in the cocoa carefully.
- Rinse the bundt cake tins with cold water and fill half of the cake mixture. Bake the cakes on the middle rack at 180 ° C fan oven for 25 minutes. Turn out immediately after baking.
- Draw little elephants on cardboard and cut them out. Place the template on baking paper. Liquefy the couverture and use it to carefully pour out the elephant shapes and let them harden.
- When serving, decorate the ice cream with the mint leaf and chocolate elephant. Dust some icing sugar over the bundt cake and garnish with a physalis and a kumquat.
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