Chocolate cake in the multicooker

Name: Chocolate cake in the multicooker
Ingredients: 100 g butter; 300 g dark chocolate; 2 g instant coffee; 400 ml milk; 6 eggs; 200 g sugar; 2 very ripe bananas (240 g flesh); 300 g flour; 5 g baking powder; 10 ml rum extract; 5 ml oil; 600 g ice cream

Dessert - Chocolate cake in the multicooker by Ada I. - Recipia

Chocolate melts slowly with the butter, instant coffee and milk, then goes into the batter for chocolate cake in the multicooker once it has cooled. The egg whites whipped with sugar and the puree of ripe bananas leave the crumb moist and dense; once it has cooled, I crumble it into bowls and serve it with ice cream, just as this dessert calls for. For the chocolate, I choose dark, not milk chocolate. Preparation: 20 minutes. Cooking: 50 minutes. Rest: 40 minutes. Total time: 110 minutes. Servings: 12. Approximately 530 kcal and 11 g protein per serving.

Ingredients

100 g butter
300 g dark chocolate
2 g instant coffee
400 ml milk
6 eggs
200 g sugar
2 very ripe bananas (240 g flesh)
300 g flour
5 g baking powder
10 ml rum extract
5 ml oil
600 g ice cream

Preparation

1. Put the broken-up chocolate, butter, instant coffee and milk in a small saucepan. Cook over low heat for 5 minutes, stirring continuously, until the chocolate has melted and the mixture is smooth. Leave it to cool for 10 minutes. 2. Beat the egg whites until stiff peaks form, adding the sugar. Beat in the yolks one at a time, then mash the ripe bananas and add the puree. 3. Pour in the cooled chocolate mixture, then sift in the flour with the baking powder and add the rum extract. Mix until you can no longer see any streaks of flour. 4. Grease the multicooker bowl with oil and dust it with 10 g of the measured flour. Fold the remaining 290 g of flour into the batter, then pour it into the bowl. 5. Select the BAKE program at 180°C for 45 minutes. The cake is ready when the surface has set and feels firm to the touch. 6. Leave it in the bowl to cool for 30 minutes, then crumble it into bowls and serve with ice cream.

Notes

I tweaked the quantities a little and made a few different choices from Dya's version. For a gluten-free version, replace the flour with 300 g of gluten-free cake mix; the eggs and dairy stay as they are, and the basic version contains gluten, eggs and dairy. Serve a scoop of ice cream alongside the cake in bowls, since the crumb breaks easily into pieces. Very ripe bananas with spotted skins are easy to mash and make a sweeter puree than bananas that are still firm. Cut the chocolate into small pieces before melting it; cool the mixture in a wide bowl, where it loses heat faster than in the saucepan. Store the dessert in a sealed container in the fridge for up to 3 days.