Chocolate Cake with Banana Layer
Baking and Desserts • European
Description
The cake turned out to be crumbly, with a rich chocolate flavor and a subtle bitterness typical of dark chocolate, making it perfect to serve with whipped cream or a scoop of vanilla ice cream. And coffee is a must!
Ingredients
- Chicken Egg 2 pieces
- Wheat Flour 0 oz
- Butter 5 oz
- Baking Powder 1 tablespoon
- Sugar 5 oz
- Bittersweet Chocolate 5 oz
- 10% cream 0 fl oz
- Bananas 2 pieces
- Powdered Sugar 0 oz
- Cocoa Powder 0 oz
Step-by-Step Guide
Step 1
Melt the chocolate with the cream in a bain-marie, stirring constantly until it forms an emulsion, then set aside in a cool place to cool down. Cut the butter into cubes, add the sugar (50 g or 2 tablespoons), and beat until fluffy. Then fold in the chocolate and beat again until smooth.
Step 2
Separate the eggs into yolks and whites. Add the yolks to the chocolate cream and beat until fluffy. Sift the flour together with the baking powder and beat again to eliminate any lumps. In a separate bowl, beat the egg whites first until frothy, then add a tablespoon of sugar and continue beating until stiff peaks form. Gently fold the egg whites into the chocolate cream using a spoon, moving from the bottom to the top. The finished batter should resemble chocolate soufflé.
Step 3
Peel the bananas and slice them thinly (about 2 mm). Grease a baking dish with butter and dust it with flour. Spread a thin layer of dough in the dish, then layer the bananas on top, overlapping them in two rows. Spread the remaining dough over the bananas, smooth it out, and place it in the oven at 355°F for 30–35 minutes. Check for doneness with a skewer — it should come out dry.
Step 4
Let the finished cake cool, then dust it with powdered sugar and cocoa.
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