This is a very fine chocolate cake with a fantastic chocolate and egg cream to which the bananas in the middle give it the necessary freshness, because the cream, which has a lot of chocolate in it, is strong and specific. There are no major complications in the manufacturing process.
You just have to make sure that the cream is not too thick, because it will be very difficult to spread on the biscuit, since there is not much of it, and it should be applied evenly on a larger surface (a thin biscuit the size of a large sheet from the oven).
Furthermore, this is a cake that there are not many of (a roll the length of a large sheet from the oven and approx. 15 cm thick), so keep that in mind if you make cakes for a larger group. We will describe everything else to you in the procedure itself. We believe you will like it, especially if you like chocolate and chocolate cakes.
Ingredients
For the biscuit:
– 6 eggs
– 5 tablespoons of sugar
– 2 tablespoons of flour
– 2 tablespoons of cocoa
– 1/2 baking powder (full teaspoon)
For the cream:
– 3 eggs
– 12 dag sugar
– 20 dag chocolate for cooking
– 2 vanilla sugar with rum flavor
– 15 dag margarine or butter
And more:
– 4 bananas
Preparation
For the biscuit:
Separate the egg whites from the yolks, then mix the egg yolks and sugar first until they become foamy. Then add flour, baking powder and cocoa and mix well. At the end, gently mix in specially beaten egg white snow. Pour the mixture onto baking paper in a large tin.
Bake in an oven heated to 180ºC for 20 minutes. Take it out of the oven and wrap the hot biscuit in a roll together with baking paper. (do this with a kitchen glove or with the help of a cloth so as not to burn yourself) Let the wrapped sponge cake cool down.
For the cream:
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