Chocolate cake with banana
4 servings
60 minutes
Chocolate banana cake is a refined dessert that combines the rich flavor of cocoa with the softness of ripe banana. Its origins trace back to European traditions where the combination of chocolate and fruits is valued for its harmony of taste. The airy sponge cake made from whipped eggs, cocoa, and flour is filled with a delicate cream of condensed milk and butter. A whole banana at the center adds a pleasant fruity sweetness. This cake is perfect for festive tea gatherings or cozy evenings with family. It is served chilled, and the decoration of cream and hazelnuts gives it a special elegance. Each slice offers a balance of the dense sponge structure, creamy softness of the cream, and freshness of the banana, creating delightful gastronomic pleasure.
1
Beat the yolks with sugar, flour, and cocoa. Add the slaked soda. Whip the whites until stiff and gently mix with the yolks.
- Chicken egg: 6 pieces
- Sugar: 6 tablespoons
- Wheat flour: 2 tablespoons
- Cocoa: 3 tablespoons
- Slaked soda: 0.5 teaspoon
2
Grease a 26 cm diameter mold with butter, pour in the batter, and bake at 180 degrees for about 30-40 minutes.
3
Ready to check with a stick. Fold the hot biscuit in half, place a rolling pin inside, and leave it until completely cool.
4
Whip the softened butter until white, continue whipping while gradually adding the condensed milk. Place the cream in the refrigerator to cool for 30 minutes.
- Butter: 200 g
- Condensed milk: 1 jar
5
Remove the rolling pin from the biscuit, fill the formed cavity with cream, and place a peeled banana in the center. Decorate the cake as desired. I have leftover cream and ground hazelnuts.
- Bananas: 1 piece