Chocolate-Banana Cream Cake

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Chocolate-Banana Cream Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
374
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories374 kcal(18 %)
Protein7.5 g(8 %)
Fat29.8 g(26 %)
Carbohydrates19 g(13 %)

Ingredients

for
12
For the batter
6
70 grams
softened Butter
2 packets
100 grams
ground Hazelnuts
100 grams
1 packet
For the filling
3
2 tablespoons
500 milliliters
2 packets
50 grams
1 packet
50 grams

Preparation steps

1.

For the batter: Separate eggs. Beat egg whites. Beat butter until creamy, gradually stir in vanilla and egg yolks. Combine hazelnuts, grated chocolate and baking powder. Stir hazelnut mixture into butter mixture, then fold in egg whites. Pour batter into a springform pan lined with parchment paper and smooth. Bake in an oven preheated to 180-200°C (approximately 350-400°F) for 30-40 minutes.

2.

Remove and let rest in the pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Hollow out cake so that a 2 cm-wide (approximately 3/4 inch) shell remains. 

3.

For the filling: Peel banana, cut in half horizontally and sprinkle with lemon juice. Put bananas into hollowed out cake. Beat cream, stabilizer, sugar and vanilla until stiff. Fold in chocolate chips and spread mixture onto cake. Crumble cake crumbs and sprinkle onto cake.