Chocolate-Banana Cake on a Shortbread Base
6 servings
60 minutes
Chocolate-banana cake on a sandy base is a delightful combination of crispy texture and creamy flavor. Its roots trace back to European dessert traditions, where simple ingredients transform into true masterpieces. The sandy crust made from crumbly cookies gives the cake lightness, while the rich chocolate sauce provides a deep cocoa flavor. Bananas add natural sweetness and softness, making each bite velvety. Coconut flakes add subtle exotic notes. This cake is the perfect dessert for a leisurely family tea or festive dinner.
1
First, we will melt the chocolate by taking two cups of milk and heating it slightly in a pot, but do not boil! Then, add 5 tablespoons of cocoa and 1 tablespoon of sugar to the milk, stirring continuously until the mixture thickens. Once thickened, add 10 grams of butter and let it cool.
- Milk: 2 glasss
- Cocoa powder: 5 tablespoon
- Sugar: 1 tablespoon
- Butter: 290 g
2
Now let's make the crust. Take half of the cookies, break them but not into very fine crumbs, and take the remaining butter, mix well to get an almost homogeneous mass. Then take this crumbly dough and spread it in a baking dish; no need for edges, put it in the oven for about 15 minutes.
- Shortbread: 10 pieces
- Butter: 290 g
3
We slice the bananas into rounds or wedges and crumble the remaining cookies. When our base is ready, we take it out and layer half of the bananas, then add the cookie crumbs (the second half) on top of the bananas, and place the remaining bananas on top, pouring chocolate over everything and sprinkling with coconut flakes.
- Bananas: 4 pieces
- Shortbread: 10 pieces
- Bananas: 4 pieces
- Cocoa powder: 5 tablespoon
- Coconut flakes: 20 g
4
We put it in the fridge for a day. BUT it's better to leave it for two days, as the cookies will soak better and the cake will be easier to cut.