John Myers
Ingredients for 1 servings:
- 100 g fat
- 120 g sugar
- 150 g flour
- 30 g cocoa
- 1 tsp baking powder
- 2 eggs
- 75 ml milk
- 3 bananas
- 60 g chocolate flakes
- 1 cup of cream
- 2 packs of cream stiffener
- Fat for the mold
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes
Make a batter from the first 7 ingredients (fat to milk). Grease a 26 cm springform pan and pour in the batter. Bake for 30 minutes at 170°C. Remove from the oven and let cool. Place the cooled base on a cake plate and use a tablespoon to scoop out a 1-2 cm deep hole, leaving a 2 cm wide edge. Roughly chop the crumbs in a bowl. Peel the bananas, halve them lengthwise, and place them flat-side down on the scooped-out base. Whip the cream with cream stiffener until stiff. Fold in the chocolate flakes. Spread the cream in a dome shape over the base right up to the edge and sprinkle with the biscuit crumbs. Refrigerate the cake for about 2 hours.
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