Delicious chocolate cake with bananas and mascarpone (without flour)
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ingredients
3 pcs egg 50 g cane sugar (al. crystal) 25 g Dutch cocoa salt
For the filling
2 pcs banana 100 g chocolate at least 60% 2 g Mascarpone
For the topping
80 g chocolate 80 ml whipping cream (33%) peeled pistachios for decoration
progress
A fantastic flourless cake that my daughter adopted as her birthday cake when she was 4 years old. We’ve been making it regularly ever since and it’s still just as delicious – especially on the second or third day. Plus, it’s flour-free and most of the sugar is replaced by bananas, so it can be considered healthy.
1.
Heat the oven to 190 degrees Celsius. Beat the egg yolks separately with the sugar until foamy. Salt the egg whites with a pinch of salt until stiff.
2.
Add the sifted cocoa to the egg yolk mixture and stir. Then gently fold in the snow. Spoon the batter into the prepared cake tin, the bottom of which is lined with baking paper. Bake at 190 degrees for about 15 minutes. Remove the baked cake from the oven and leave to cool.
3.
Melt 100g of chocolate in a water bath.
4.
Smash one banana with a fork, cut the other into thicker slices.
5.
Add the mashed banana to the chocolate and stir. Stir in the mascarpone and whisk until smooth.
6.
Spread half of the cream on the body.
7.
Place the sliced banana on top. Cover with the rest of the cream, smooth and refrigerate for about an hour or two to set.
8.
Heat the cream and remove it from the heat while it is still simmering. Put in the broken chocolate and stir until you have a compact mixture.
9.
Pour the oil over the top of the cake and decorate it with fresh fruit, pistachios, nuts – to your liking.
10.
Let cool and harden for a few hours, then serve. Enjoy!
