Chocolate banana cake - Chokladtårta med bananer

CHOCOLATE BANANA CAKE
Chokladtårta med bananer

Now and then it’s nice to forget all about the calories and enjoy a really scrumptious cake. This one is “glued” together with a special chocolate/banana crème and really delicious. I chose it for today because when your kidney function goes downhill, you should stay away from both chocolate and bananas because of their high level of potassium, which the kidneys can’t cope with. So today, as I am transplanted, I will have a large piece of this chocolate banana cake, believe you me … :-D

Makes 1 cake

Cake:

8 oz butter or margarine
10 oz brown sugar
2 eggs
1 teaspoon vanilla sugar
3 very ripe middle-sized bananas
almost 3 oz good-quality dark chocolate
approx 1 ¾ cups flour
1 teaspoon baking powder
2 tablespoons water

Chocolate/banana crème:

almost 3 oz good quality dark chocolate or milk chocolate
1 3/4 oz butter or margarine
8 oz powdered sugar
1 ripe middle-sized banana
½ teaspoon vanilla sugar
1 to 2 tablespoons milk

Mix room-tempered water with brown sugar to a smooth mixture. Mix eggs, vanilla sugar and mashed bananas (there should be approx 1 cup of the mash) and stir this into the batter. Melt the chocolate and allow to cool slightly, then add to the batter. Beat vigorously.

Mix flour and baking powder and stir it in. Last you add the water. Divide the batter into 2 greased springform pans and bake at 390F for about 35 minutes. Try with a skewer, it should come out clean. Allow the layers to cool in the pans for about 5 minutes before unmoulding them onto a rack to cool. Keep the bottom plates under the cakes until they’re completely cold.

For the crème, melt the chocolate and let cool. Stir fat and powder sugar until fluffy. Mash the banana and add this to the butter/sugar mixture together with the chocolate. Add vanilla sugar and milk so that the mixture is smooth.

Put the two layers together with part of the crème in between. Then divide remaining crème both on top and on the sides of the cake. Decorate with sliced bananas. Sprinkle with some finely grated chocolate or cocoa, then put the cake in the fridge for a couple of hours before serving. It doesn’t hurt to leave it in the fridge for up to 24 hours – it only gets better that way!

Enjoy!

Bella