Banana Chocolate Cream Cake Recipe

Instructions

1. Add vanilla extract to egg yolk and mix, then add the melted chocolate and hot milk (about 50 degrees) and mix.
2. Sift the soft flour, cocoa powder, and baking powder together and mix evenly.
3. Divide the egg white into sugar 3 times and make a meringue. (Clean the pores for 1-2 minutes at low speed)
4. Add 1/3 of the meringue to the chocolate dough and mix, then add the remaining half of the meringue, mix, place in the bowl containing the meringue, and mix evenly.
5. Pan in a 15cm oven pan, beat on the bottom of the bowl to remove large air bubbles, and bake in an oven at 170 degrees for about 40 minutes.
6. After cooling completely, cut the top and bottom and slice them into 3 pieces.
7. Add sugar to the whipped cream and whip it a little. Sift the cocoa powder through a sieve and whip it to make the cream.
8. Place a cake sheet on a rotating plate, sprinkle with syrup, top with cream to flatten it, and place the sliced ​​banana on top.
9. Put a little cream on the banana to flatten it, repeat the process, and apply the cream to the top and sides to smooth it out.
10. Cut the banana in half lengthwise, put the cut side down and cut it into a 12cm frame.
11. Turn over as it is, sprinkle with sugar, caramelize with a torch, and cool.
12. Slightly shape the cake with a 12cm mold, place the bananas in order, and squeeze the cream on the rim. (No. 108 Pod)