Mole cake à la Alina

Ingredients for 1 servings:

• 4 eggs, separated
• 125 g sugar
• 4 tbsp water, hot
• 125 g flour
• 50 g cocoa powder
• 125 g butter, melted
• 4 bananas
• 4 sheets of gelatin
• 400 g sour cream
• 50 g chocolate shavings
• Sugar or sweetener as desired
• 400 ml cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mole cake with extra chocolate dough and light filling

Line the bottom of a 26cm springform pan with baking paper. For the batter, beat the egg whites with a pinch of salt until stiff peaks form, then add 50g of sugar and continue beating until stiff peaks form. Chill. Meanwhile, preheat the oven to 180°C (top/bottom heat). Beat the egg yolks with the water until frothy, then add the remaining sugar and continue beating until creamy. Then add the flour and cocoa powder and mix in with the butter. Finally, fold in the beaten egg whites and pour the mixture into the prepared pan. Bake in the preheated oven for about 20-25 minutes. Allow to cool slightly in the pan. Meanwhile, soak the gelatine according to the package instructions. Peel the bananas and set aside. Dissolve the gelatine, remove from the heat, stir in the sour cream and chocolate shavings, and sweeten with sugar or sweetener. Transfer to a mixing bowl and chill. Now that the base has cooled slightly, carefully remove it from the tin and hollow out the edges and base to a 1/2 cm clearance. Transfer the crumbs to a separate bowl. Halve the reserved bananas lengthwise, then cut them into pieces and spread them on the base. Whip the cream until stiff and fold it into the sour cream mixture. Spread the cream over the bananas in a dome shape. (If it’s still too soft, refrigerate it a bit longer!) Spread the reserved crumbs evenly over the top and press down lightly – the molehill is ready!