Chocolate Cake with Banana Cream
Baking and Desserts • Author's
Description
For a mold with a diameter of at least 22 cm. Walnuts can be replaced with any other nuts or omitted entirely. There may be a bit more cream than necessary (the amount depends on the diameter of the mold), but any leftover cream will make a great standalone dessert.
Ingredients
- Butter 5 oz
- Vanilla salt 1 teaspoon
- Farm fresh eggs 5 pieces
- Powdered Sugar 0 oz
- Sugar 5 oz
- Bittersweet Chocolate 5 oz
- Wheat Flour 5 oz
- Walnuts 0 oz
- Baking Powder 1 teaspoon
- Milk 5 fl oz
- Beans 1 piece
Step-by-Step Guide
Step 1
Melt the chocolate: in a water bath or in the microwave. Set aside to cool. Separate the whites of 4 eggs from the yolks.
Step 2
Beat the softened butter (70 grams) with powdered sugar and vanilla sugar. Adding one yolk at a time, beat until smooth, then pour in the slightly cooled chocolate.
Step 3
On low mixer speed, lightly beat the egg whites. Then, gradually adding sugar (60 grams), beat on high speed until peaks form. Fold into the chocolate mixture.
Step 4
Gently mix with a spoon until homogeneous. Gradually add flour (100 grams), beat, and add finely chopped nuts.
Step 5
Pour into a mold greased with butter or lined with parchment paper, and bake until done, about 30–35 minutes at 355°F. Keep an eye on it, as ovens vary.
Step 6
While the cake is baking, make the cream. In a small saucepan, mix 1 egg, sugar (125 grams), and flour (2 tablespoons). Whisk until smooth. Pour in the milk and stir.
Step 7
Bring to a boil, stirring constantly with a whisk. Watch carefully to prevent the mixture from sticking to the bottom. Remove from heat immediately after the first signs of boiling.
Step 8
Add butter (50 grams) to the mixture, whisking very vigorously. Cool, for example, on the balcony. Don't forget about the cake in the oven!
Step 9
Now for the banana: a soft one can be mashed well with a fork, while a firmer one is better blended into a puree. Mix the banana with the cooled cream.
Step 10
Cut the cake into 2 layers and spread cream on the bottom layer, leaving a little space from the edges, cover with the top layer, and refrigerate for a couple of hours (or longer) until the cream sets.
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