Mole cake

Ingredients for 1 servings:

• 4 eggs, separated
• 180 g sugar
• ½ packet of vanilla sugar
• 180 g flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• 150 g quark or natural yogurt
• 75 g sugar
• 4 bananas
• 50 g chocolate shavings
• 1 pack of gelatin, ground
• 250 ml whipped cream
• e.g. Nutella
• 4 tbsp water, warm
• Fat for the mold
• ½ cup water, hot

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

with chocolate-banana cream

Whisk the egg yolks with 4 tablespoons of warm water until creamy. Gradually add 180g of sugar and vanilla sugar. Beat the egg whites until stiff and add to the cream. Sift the flour, cocoa powder, and baking powder into the batter and carefully fold in. Pour the batter into a well-greased 28cm springform pan and spread evenly. Bake in a preheated oven at 180°C for 25-30 minutes. Allow to cool thoroughly. Then scoop out the center with a spoon, leaving the edges intact. Spread the base with Nutella, if desired. Crumble the scooped-out batter and set aside. For the filling, peel the bananas. Halve 3 bananas lengthwise and place them on the Nutella-spread base. Mash the last banana well and mix with the quark, 75g of sugar, and chocolate shavings. Dissolve the gelatin in 1/2 cup of hot water and stir into the quark mixture. Chill until the mixture is fairly firm. Then whip the cream until stiff and mix in. Spread the mixture into a dome shape on the base. Cover with the finely crumbled, scooped-out crust and refrigerate for at least 5 hours or overnight. Tip: I’ve also made this recipe as filled muffins – this makes about 12.