A perfect cake for any time of the day, surprise your friends with this simple recipe.
Ingredients
For the cake
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120 g of butter
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2 eggs
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250 g of ripe bananas
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220 g of flour
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50 g of cream
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1 dessert spoon of bicarbonate of soda
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1 dessert spoon of yeast
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100 g Chocolate Chocofeuilletés Douceur Almonds
To the roof:
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65 g of cream
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35 g of butter
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Chocolate Almonds Chocofeuilletés Douceur (garnish)
Preparation Method
For the cake
- Mash the bananas with the cream and set them aside.
- Beat the softened butter with the sugar and brown sugar until pale and frothy.
- Add the eggs, beating well between each addition. Add the bananas, beat for a few minutes and add the flour without over-beating.
- Add the Chocofeuilletés Douceur Chocolate Almonds, chopped into large pieces.
- Pour into a greased and floured mold and bake at 165/170ºC for about 45/50 minutes.
For the chocolate topping/truffle and to decorate
- Melt the chocolate in the microwave by heating it in short intervals, stirring between each one, to prevent the chocolate from burning. You can also melt it in a bain-marie, placing the bowl with the chocolate over boiling water, but with the heat off and preventing the bottom of the bowl from touching the hot water.
- Heat the cream and pour over the melted chocolate. Stir until well mixed, let cool slightly and brush over the cooled cake.
- Decorate the top with Chocofeuilletés Douceur Chocolate Almonds.
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