Mole cake

Ingredients for 1 servings:

• 100 g butter, soft
• 100 g sugar
• 1 packet of vanilla sugar
• 40 g baking cocoa
• 1 tsp baking powder
• 150 g flour, e.g. wholemeal flour
• 100 ml milk
• 2 eggs
• 50 g almonds or hazelnuts, ground
• 50 g chocolate shavings, dark chocolate, optional
• 4 banana(s), ripe
• 3 whipped cream, sweet, 200 ml each, cold
• 3 packs of cream stiffener
• 30 g chocolate shavings, dark chocolate, optional
• 1 packet of vanilla sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

with banana cream

Preheat oven to 180°C (top/bottom heat). For the batter, separate the eggs and beat the egg whites in a tall container (measuring cup) until stiff peaks form. In a mixing bowl, beat the softened butter, sugar, and vanilla sugar with a hand mixer until smooth. Add the sugar and vanilla sugar, stirring constantly until the mixture forms a thick batter. Gradually beat in the egg yolks on high speed. Mix the flour with the cocoa, baking powder, hazelnuts or almonds, and chocolate shavings and mix in two portions on medium speed into the butter, sugar, and egg mixture. Carefully fold the beaten egg whites into the batter, pour everything into a springform pan, and smooth it down. Place the pan on a wire rack in the oven and bake for about 30 minutes (use a toothpick to check if the batter is done). After baking, let the batter stand in the pan for 10 minutes, then remove from the pan and let it cool completely on a wire rack. Using a tablespoon, scoop out a 1 cm deep hole in the cooled base, leaving a 2 cm border. Crumble the pastry crumbs in a bowl. For the filling, peel the bananas. Halve 3 bananas lengthwise and place them on the cooled, hollowed-out base. Puree the 4th banana with a hand blender. Whip the 3 cups of cold whipped cream with the cream stabilizer and vanilla sugar until stiff – follow the cream stabilizer instructions! Then fold in the pureed banana, spoon by spoon, and the grated chocolate. Spread the banana cream dome-shaped layer over the base and scatter the pastry crumbs on top. Chill the cake in the refrigerator for about 2 hours.