John Myers
Ingredients for 1 servings:
- 2 eggs
- 2 tbsp water, hot
- 80 g sugar
- 60 g flour
- 20 g cocoa
- 1 tsp, leveled baking powder
- 4 bananas
- 500 ml cream
- 1 tbsp Amaretto
- 2 packs of cream stiffener
- 125 ml cream
- 100 g dark chocolate
- 1 sheet of gelatin
- e.g. sweets (Mikado sticks)
- 2 tbsp cream, whipped
Instructions
Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours
the best of two recipes and a little bit of Dagmar!
For the base, separate the eggs. Beat the egg whites with a pinch of salt. Beat the egg yolks with the sugar and water until creamy. Lightly fold in the egg whites. Mix the flour, cocoa and baking powder and sift over the egg mixture. Carefully fold everything in. Bake in a springform pan lined with baking paper at 180°C (top/bottom heat) for about 20 minutes. Let the base cool. For the topping, peel the bananas and place them in pieces about 2 cm thick (or halved lengthwise, if you prefer) on the base. Whip the cream with cream stiffener according to the package instructions until stiff peaks form. Stir in 1 tablespoon of Amaretto. For the icing, soften the gelatine according to the package instructions. Heat the cream in a saucepan and dissolve the chocolate while stirring. Squeeze out the gelatine lightly, dissolve it in the chocolate cream while stirring, and let it cool slightly. Carefully spread the icing over the cream layer and refrigerate the cake for at least 3 hours. Decorate with Mikado sticks and cream.
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