Chocolate Slices with Banana

If you enjoy the combination of chocolate and banana, then this dessert is an excellent choice for you. You can cut it into slices or cubes, and it’s perfect for spicing up a home party or preparing as a sweet treat for the weekend.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 15

Ingredients

Biscuit

  • 110 g Sugar, white

  • 2 piece Egg, fresh

  • 75 ml Oil, vegetable oil, canola

  • 110 ml Milk, whole milk

  • 85 g Wheat flour, white, multi-purpose

  • 18 g Cocoa, powdered, unsweetened

  • 2 g Baking powder

  • 1 pinch Salt, table

  • pieces Banana, fresh

chocolate glaze

  • 120 g chocolate, dark

  • 30 g Oil, vegetable oil, canola

chocolate mousse

  • 280 ml Sweet cream

  • 130 g chocolate, dark

  • 1 piece Gelatin powder, unsweetened

Steps

  1. Beat the eggs with sugar for at least 5 minutes until the mixture becomes fluffy and increases in volume. In a separate bowl, mix the milk and oil. In another bowl, sift together the flour, cocoa powder, baking soda, and salt.

  2. Alternately add the wet and dry ingredients to the egg mixture until everything is used up. Mix the batter just enough until no lumps of flour are visible. Pour the batter into a square baking pan (24 cm side) and bake for 18 minutes at 170°C. Let the sponge cake cool completely.

  3. Arrange banana slices in circles over the cooled sponge cake, covering the entire surface. Use at least two large or three smaller bananas.

  4. Soak the gelatin sheet in cold water and let it sit for 10 minutes to soften. Meanwhile, melt the dark chocolate with 80 ml of sweet cream to create a smooth ganache. Dissolve the soaked and squeezed gelatin sheet in the warm ganache.

  5. Whip the remaining cream (200 g) until stiff and fold it into the ganache. Pour the mixture over the banana-covered sponge cake and smooth the top. Refrigerate for at least 3 hours.

  6. Melt the chocolate in short intervals in the microwave, add the oil, and mix well. Pour the glaze over the chilled chocolate mousse. Place the dessert back in the refrigerator for 10 minutes or until the glaze sets.

  7. Once the dessert is well chilled, remove the baking ring and cut it into pieces of your desired size. Use a very sharp knife for cutting. Dip the knife in hot water and wipe it with a cloth before each cut – this will ensure clean slices and prevent the glaze from cracking.

Nutrition Information (Per 100g)

  • Calories: 412.22 kcal
  • Fat: 18.53 g
    • Saturated Fat: 7.72 g
  • Carbohydrates: 51.59 g
    • Sugars: 34.75 g
  • Protein: 6.8 g
  • Fiber: 3.24 g

Advice

The ingredients are enough for 36 smaller cubes or 18 slices.