Mocha Dream

Ingredients for 1 servings:

• 125 g chocolate, bitter
• 175 g butter
• 5 eggs, separated
• 200 g sugar
• 5 tbsp water, hot
• 200 g almond(s), ground
• 2 tbsp flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• 50 ml milk
• 2 tsp instant coffee powder (mocha powder)
• 125 g chocolate, mocha cream
• 200 g mascarpone (or cream cheese)
• 375 ml cream
• n. B. cocoa powder
• powdered sugar
• 2 bananas
• 375 ml cream
• 1 tbsp powdered sugar
• 75 g chocolate, mocha cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

tart-aromatic cake with mocha chocolate cream and bananas

Line the bottom of a 26cm springform pan with baking paper. Set aside. Preheat the oven to 180°C (top/bottom heat). For the base, melt the dark chocolate in a warm water bath, stirring continuously. Remove from the water bath, stir in the butter, and set aside. Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding 75g of sugar and continuing to beat until stiff peaks form. Beat the egg yolks with the hot water and a pinch of salt until fluffy, then gradually add the remaining sugar and continue beating until thick and creamy. Stir in the chocolate butter. Mix the almonds with the flour, cocoa powder, and baking powder and stir into the chocolate-egg yolk mixture along with the beaten egg whites. Pour into the prepared springform pan and bake in the preheated oven for 25-30 minutes. Let cool in the pan on a wire rack. Meanwhile, for the cream, heat the milk, add the mocha powder, and mix well. Crumble in the mocha cream chocolate and melt over low heat, stirring constantly. Transfer to a mixing bowl and let cool. Then mix well and stir in the mascarpone. Whip the cream until stiff peaks, fold in, and top with a little powdered sugar and/or cocoa to taste. Carefully loosen the cooled chocolate-almond base from the side of the pan with a sharp knife, remove the springform pan, turn the base out onto a cake plate, and remove the baking paper. Now cut the base in half crosswise. Slice the bananas. Spread about 1-2 tablespoons of mocha cream on the bottom layer and arrange the banana slices on top. Spread with about half of the remaining cream and place the middle layer on top. Spread the remaining mocha cream on top and place the lid on top. Now, for the garnish, whip the cream with 1-2 tablespoons of powdered sugar until stiff peaks. Spread it all over the cake. Shave the mocha cream chocolate into curls or shavings and sprinkle them over the cake. Refrigerate until ready to serve. This cake can also be made the day before, as it will be even more flavorful if it sits for a day.