Banana chocolate filling.
It gets this name because it looks like soil dug by a rat on the eaves.
I have done it once with a big T. It is full of materials and full of strength and looks better.
The taste is cool milk aroma and banana sweetness. It is very comfortable to eat.
Banana cream chocolate cake
By AlvertaHyatt
Recipe Recommendations
- eggs of 4
- flour 50 g
- baking powder 4 teaspoons
- cocoa powder 10 g
- banana 2 pieces
- lemon juice 2 tablespoons
- cream 600 g
- sugar 150 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Banana cream chocolate cake
1
Bottom of the cake: Mix flour with cocoa, baking powder, chopped hazelnuts, and chopped chocolate evenly
2
Beat the egg white. Use a blender to puree the butter, add the sugar and vanilla sugar, and stir well to make a puree. Whisk egg yolks little by little, at top speed, into butter and sugar. Then stir in the flour mixed in step 1. Add the beaten egg white little by little.
3
Coat cake molds with butter. Pour the dough into the cake mold and smear and smooth.
4
Place in preheated oven at 160 degrees for 30 minutes.
5
Let the baked cake bottom stand for 10 minutes, take out the cake bottom, and cool thoroughly. After cooling, use a small spoon to scoop out the center part of the cake, leaving only the 1- 2 cm thick inner wall.
6
Grind and crush the scooped cake with a spoon.
7
Filling part: Beat with cream.
8
Add sugar, chocolate chips and vanilla sugar and continue to beat.
9
Peel the banana, cut it in half along the long end, dip it in some lemon juice, and place it on the bottom of the hollowed out cake.
10
Spread the cream onto the cake.
11
Loosely pour over the crushed, dug cake. Leave it in the refrigerator for 1 hour.