Banana and Chocolate ‘Molehill Cake’

Ingredients:
Cream:
4 egg yolks
700ml milk
100g raw sugar (or Sucanat for a healthier sweetener)
1 tsp vanilla extract
100g raw coconut butter (you can use regular butter if you don’t have this)
50g flour
30g chocolate chips

Cake Dough:
100g raw coconut butter (or regular butter)
4 tbsp carob powder (or cocoa)
100g raw sugar (or Sucanat for a healthier sweetener)
4 eggs
1 tsp vanilla extract
170g flour
1 tsp baking powder
4 small bananas
20g gelatin powder – dissolved in 100ml warm water (optional)

Directions:
For the cake dough:
Preheat your oven at 360°. Melt the butter in a small saucepan. Pour it in a large bowl in which you will prepare the dough. Add 4 tbsp of carob powder and mix well.

Whisk the eggs in a separate bowl. Add sugar and vanilla. With a hand mixer, mix the eggs, sugar and vanilla until they get a little foamy. Carefully pour this egg mixture in the large bowl over the butter and carob powder. Whisk until all ingredients are completely blended together. Gradually add flour and baking powder and whisk again.

Cover a cake tray with some parchment paper or grease the pan on all edges for easy removal. Pour the batter in the tray and bake for about 30 minutes. After 30 minutes, insert a toothpick into the middle of the cake to see if it’s done. If the dough does not stick to the toothpick that means your dough is ready to take out of the oven. Let it cool while you finish making the cream.

For the cream:
Whisk the egg yolks in a large saucepan. When finished, add the 100g of raw sugar and gradually add the 50ml of milk, continue whisking. Once completed, begin to sprinkle some of the flour into the mixture and continue to whisk (Be careful-you do not want any lumps!). Continue to add another 50ml of milk and flour incorporating it to the rest.

Boil the remaining 600ml of milk in a medium saucepan and add the vanilla extract. Once combined, pour this slowly over the cream while whisking. After you have incorporated all the milk, place the saucepan over medium heat. Continue whisking until the composition gets thicker. To test if the mixture is thick enough, do the spoon test: dip a wooden spoon in the composition and if it doesn’t drip off the spoon and remains in the same spot, then your cream is thick enough. Remove the cream from the heat and let cool. When the cream is at room temperature, add 15g of butter and mix with a hand mixer until creamy. Add dissolved gelatin and chocolate chips to the cream and blend well. Cover the bowl and place it in the fridge to rest again for 30 minutes.

Assembling the cake:
Using a spoon, carefully scoop out the center of the cake dough, but try not to reach the bottom. You want the bottom to stay about 1 cm thick. Also keep a 5 cm distance from the outer edges of the cake. Place the scooped out dough in another bowl; you will be using this later.

Cut the bananas in half and place them on the bottom. Pour the cream over the bananas and use your hands to carefully shape the cake in the form of a hill. Gently sprinkle the remaining dough crumbs on top until you have covered the cream.

Almost there! Place your cake in the fridge for another half an hour.

http://www.chef2chef.net/recipes/banana-and-chocolate-molehill-cake.html

For more recipes visit Businessplansshop.com

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