Chocolate charlotte with bananas in a slow cooker
8 servings
60 minutes
Chocolate charlotte with bananas is a blend of tenderness and rich chocolate flavor complemented by sweet, soft bananas. This dessert has roots in European cuisine and is based on the traditional charlotte but with a special emphasis on cocoa and fruit filling. The fluffy batter infused with vanilla notes creates the perfect base for juicy bananas that add natural sweetness. Baked in a multicooker, the charlotte achieves an even texture and pleasant moisture, making it particularly appetizing. This pie is perfect for cozy family evenings and can be served as a standalone dessert or paired with a scoop of vanilla ice cream. The sophistication of flavor, simplicity of preparation, and aroma of fresh baking make this chocolate charlotte a favorite among homemade treats.
1
Whip the eggs with sugar until white foam forms.
- Chicken egg: 4 pieces
- Sugar: 1 glass
2
Add flour, vanillin, baking powder, salt, and cocoa. Whip until thick sour cream consistency.
- Wheat flour: 1 glass
- Vanilla sugar: pinch
- Baking powder (raising agent): pinch
- Salt: pinch
- Cocoa powder: 4 tablespoons
3
Grease the mold (bottom and sides) with vegetable oil and dust with semolina.
- Vegetable oil: to taste
- Semolina: 0.5 glass
4
Lay half of the bananas (or frozen cherries) at the bottom.
- Bananas: 4 pieces
5
Pour the fruits with the batter, spreading it evenly in the mold.
- Bananas: 4 pieces
6
Place the remaining bananas (or cherries) in a single layer on top.
7
Put in the oven for 45 minutes (bake until a slight crust forms), or in the multicooker for 70 minutes (baking mode).
8
Take the pie out of the oven, flip it onto a plate, and sprinkle powdered sugar on top. Enjoy your meal!
- Icing sugar: to taste
9
