Banana-chocolate cake with whipped cream
8 servings
40 minutes
Banana-chocolate cake with whipped cream is a true treat filled with the aroma of tropical banana and rich chocolate flavor. Its layers are crispy due to the sandy base, while the filling is tender and airy thanks to the cream and a hint of rum. Such desserts were popular in Spain due to the use of bananas brought from colonies and love for chocolate. This cake is perfect for festive tables or cozy tea times. The combination of apricot jam's sweetness and whipped cream's tenderness makes it especially pleasant in taste, while banana slices add freshness. It's easy to prepare, but the effect on guests is always impressive!
1
Preheat the oven to 180 degrees.
2
Crush the cookies to make 0.5 cup of crumbs and place them in a food processor. Add softened butter, 0.3 cup of sugar, and salt. Mix well until the dough forms into a ball and place it in a round pan with low edges. Spread evenly and bake for 14-18 minutes until crispy.
- Sponge cookies: 50 g
- Butter: 5 tablespoon
- Sugar: 0.3 glass
- Salt: pinch
3
Sprinkle chocolate on the hot cake and let it sit for 5 minutes. When the chocolate melts, spread it evenly over the cake. Whip the cream with the remaining sugar and rum until stiff peaks form. Slice the bananas into thin rounds and place them in a bowl. Add the jam and mix well. Spread the banana mixture on the cake and top with cream and banana slices.
- Chocolate chips: 60 g
- Sugar: 0.3 glass
- Cream 48%: 1 glass
- Dark rum: 1.5 tablespoon
- Bananas: 6 pieces
- Apricot jam: 0.3 glass