Base
To start preparing this delicious cake, the first step is to take care of the base. The butter is melted over low heat, being careful not to let it boil, as this can change its texture and flavor. Once melted, it is allowed to cool slightly, so as not to cook the eggs when we add them. In the meantime, the eggs are beaten well with a whisk, ensuring they become frothy and homogeneous. Once the eggs are well beaten, the melted and cooled butter is integrated, mixing continuously to obtain a uniform composition.
Now it is time to gradually add the sugar, milk, and sifted cocoa, continuing to mix with the whisk until the sugar and cocoa are completely dissolved. This step is crucial to achieve a fluffy and flavorful base. When the composition becomes homogeneous, the flour mixed with the baking powder is integrated, being mixed gently to avoid the formation of lumps. Once the flour is well incorporated, the resulting composition is poured into a 28 cm diameter cake pan. The bottom of the pan should be lined with parchment paper, and the sides greased with butter to prevent the base from sticking.
The base is baked at a moderate heat for about 40 minutes. It is important to do the toothpick test: it should come out clean from the middle of the base to be sure it is fully baked. Once the base is ready, it is removed from the oven and left to cool in the pan, then carefully removed from the tray.
In the meantime, we can take care of the cream. The whipped cream is beaten with a mixer until it becomes firm, and when it is almost ready, the vanilla sugar is added, continuing to beat until it is completely dissolved. The chocolate is grated on the large side of the grater, being added to the cream composition to give it an intense and delicious taste. The resulting cream is placed in the refrigerator to firm up a bit, until the base is completely cooled.
When the base has cooled well, a very sharp knife is taken and the top is carefully cut off. It is important to leave a margin of about 1 cm to form a "bowl" from the base. The scooped-out core is crumbled gently between the fingers, being careful not to leave too large pieces. The bananas are peeled and cut in half, then vertically, after which they are carefully placed in the middle of the scooped-out base.
Over the bananas, the cream is added, shaping the cake into the form of a mound, that is, a spherical shape. On top of the cream, the crumbled base is sprinkled finely, creating a rustic and appetizing appearance. Finally, the cake can be left to cool to firm up, and before serving, it can be decorated with banana slices or grated chocolate to give it an attractive appearance. This cake will surely become the star of any festive meal!
To start preparing this delicious cake, the first step is to take care of the base. The butter is melted over low heat, being careful not to let it boil, as this can change its texture and flavor. Once melted, it is allowed to cool slightly, so as not to cook the eggs when we add them. In the meantime, the eggs are beaten well with a whisk, ensuring they become frothy and homogeneous. Once the eggs are well beaten, the melted and cooled butter is integrated, mixing continuously to obtain a uniform composition.
Now it is time to gradually add the sugar, milk, and sifted cocoa, continuing to mix with the whisk until the sugar and cocoa are completely dissolved. This step is crucial to achieve a fluffy and flavorful base. When the composition becomes homogeneous, the flour mixed with the baking powder is integrated, being mixed gently to avoid the formation of lumps. Once the flour is well incorporated, the resulting composition is poured into a 28 cm diameter cake pan. The bottom of the pan should be lined with parchment paper, and the sides greased with butter to prevent the base from sticking.
The base is baked at a moderate heat for about 40 minutes. It is important to do the toothpick test: it should come out clean from the middle of the base to be sure it is fully baked. Once the base is ready, it is removed from the oven and left to cool in the pan, then carefully removed from the tray.
In the meantime, we can take care of the cream. The whipped cream is beaten with a mixer until it becomes firm, and when it is almost ready, the vanilla sugar is added, continuing to beat until it is completely dissolved. The chocolate is grated on the large side of the grater, being added to the cream composition to give it an intense and delicious taste. The resulting cream is placed in the refrigerator to firm up a bit, until the base is completely cooled.
When the base has cooled well, a very sharp knife is taken and the top is carefully cut off. It is important to leave a margin of about 1 cm to form a "bowl" from the base. The scooped-out core is crumbled gently between the fingers, being careful not to leave too large pieces. The bananas are peeled and cut in half, then vertically, after which they are carefully placed in the middle of the scooped-out base.
Over the bananas, the cream is added, shaping the cake into the form of a mound, that is, a spherical shape. On top of the cream, the crumbled base is sprinkled finely, creating a rustic and appetizing appearance. Finally, the cake can be left to cool to firm up, and before serving, it can be decorated with banana slices or grated chocolate to give it an attractive appearance. This cake will surely become the star of any festive meal!
Ingredients
If you want to make a smaller cake, you can halve the quantities of the ingredients... For the base: 500 g flour, 500 g sugar, 500 ml milk, ½ pack of butter (100 g), 6 tablespoons cocoa, 1 packet of baking powder, 2 eggs. For the cream: 3 larger bananas, 100 g milk chocolate, 600 ml cold liquid cream, 2 packets of vanilla sugar.