Chocolate pie with banana cream
8 servings
60 minutes
Chocolate pie with banana cream is a true embodiment of comfort and pleasure. The rich taste of dark chocolate combines with the softness of bananas and the lightness of cream, creating a delicate harmony of sweetness and texture. The origins of such a dessert can be found in culinary experiments that combine classic French chocolate cake with exotic banana filling. This pie is perfect for family celebrations and cozy evenings. Nuts add a crunchy note, while the vanilla aroma makes it truly appealing. It reveals its flavor best after cooling when the cream reaches the ideal density. Enjoy this masterpiece paired with a cup of strong coffee or fragrant tea, allowing yourself to sink into its velvety taste.
1
Melt the chocolate: in a water bath or in the microwave. Set aside to cool. Separate the whites of 4 eggs from the yolks.
- Chicken egg: 5 piece
- Dark chocolate: 100 g
2
Beat the softened butter (70 grams) with powdered sugar and vanilla sugar. Adding one yolk at a time, beat into a homogeneous mass, then pour in the slightly cooled chocolate.
- Butter: 120 g
- Icing sugar: 60 g
- Vanilla sugar: 1 teaspoon
- Chicken egg: 5 piece
- Dark chocolate: 100 g
3
Whip the egg whites slightly at low mixer speed. Then, gradually add sugar (60 grams) and whip at high speed until peaks form. Fold into the chocolate mixture.
- Chicken egg: 5 piece
- Sugar: 185 g
4
Carefully mix with a spoon into a homogeneous mass. Gradually add 100 grams of flour, beat, and add finely chopped nuts.
- Wheat flour: 120 g
- Walnuts: 65 g
5
Pour into a form greased with butter or lined with parchment, and bake until done, about 30-35 minutes at 180 degrees. Ovens vary, so keep an eye on it.
- Butter: 120 g
6
While the pie is baking, make the cream. In a small pot, mix 1 egg, 125 grams of sugar, and 2 tablespoons of flour. Mash into a homogeneous mass. Pour in the milk and stir.
- Chicken egg: 5 piece
- Sugar: 185 g
- Wheat flour: 120 g
- Milk: 200 ml
7
Bring to a boil, stirring constantly with a whisk. It is important to watch carefully to prevent the mixture from sticking to the bottom. Remove from heat immediately after the first signs of boiling.
8
Add 50 grams of butter to the mixture, stirring very vigorously with a whisk. Cool it down, for example, on the balcony. Don't forget about the pie in the oven!
- Butter: 120 g
9
Now the banana: soft can be mashed well with a fork, hard is better in a blender to puree. Mix the banana and cooled cream.
- Bananas: 1 piece
10
Cut the pie into 2 pieces, spread cream on the bottom one, not reaching the edges, cover with the top one, and place in the fridge for a few hours (or longer) until the cream sets.
