In recent years, bananas have become very affordable, sold all year round and appear in our diet quite often. A popular and beloved by many fragrant fruit - what is so easy to eat that you can make any dessert.
Is it worth listing? Pies, pastries, muffins, cakes, cocktails, smoothies … They like to add them to cereals, and pancakes, and cottage cheese desserts … In general, the application is endless.
- General \ asset cooking time: 6 hours \ 40 minutes
- Calories (100g): 338 kcal
How to make a banana chocolate mousse cake
Ingredients:
- Butter - 125 g in dough
- Flour - 250 g.
- Sugar - 100 g.
- Almonds - 50 g.
- Chicken egg - 1 pc.
- Black chocolate - 200 g.
- Cream - 50 ml. In a chocolate mixture
- Butter - 50 g in a chocolate mixture
- Cream cheese - 250 g.
- Powdered sugar - 100 g.
- Rum - 2 tbsp
- Cream - 250 ml. 33-35% in mousse
- Banana - 3 pcs.
Preparation:
1. Most often, bananas for desserts are already overripe and soft, and they are processed in every possible way - knead, beat, grind … In baking, we just feel their exotic taste and unforgettable aroma. But so that the whole, as they say, in its natural form - there are not many such desserts. So they are also of little use for decoration - they quickly darken and look unpresentable …
Therefore, today I want to offer you my recipe for a cake with bananas hidden inside a chocolate mousse - it looks interesting in the context. The cake is delicious - sheer delight!
If you decide, then first we will prepare a sand basket - the basis of our cake.
If you have not found ground almonds, you will have to prepare them yourself - it is not difficult at all. Almonds must first be poured with boiling water and left for 10-15 minutes. During this time, the peel will become soaked and softened, after which it will be quite simple to remove it - by squeezing a little between the fingers, it will “slide off” itself.
Then lightly dry the peeled nuts in a preheated dry frying pan, and then grind with a blender with a small amount of sugar (1 teaspoon will be enough). This is necessary so that the ground almonds remain fairly dry in consistency, and not become an oily mass.
2. Grate cold butter on a coarse grater, add sifted flour and then grind everything until it becomes "dry crumb". Then you can stir in ground almonds and sugar, and then drive in an egg.
3. Quickly knead the dough, collecting it into a ball. Even if it seems to you that the dough turned out to be heterogeneous in structure, you still should not knead for a long time - this way the dough (after baking) will not sound “heavy”, but an impression of some flakiness and graininess will be created.
4. Then you should put the dough in the refrigerator and leave there for about 30 minutes, then take it out, roll it out and put it in a baking dish. But … I don't really like this method, and I offer my own.
I distribute the just kneaded dough evenly over the shape. By the way, the form must be taken quite high, with sides of 5-6 centimeters. In order for the bottom and walls to become even, I “tamp” them with a glass with even walls and a bottom. With this formation, firstly, there is no extra test left, which is important. And secondly, the sides and bottom of the base remain the same thickness and when cutting the pieces of the cake look neater.
And just like that - in uniform - I put it in the refrigerator for the same half an hour. During this time, we preheat the oven to 200 degrees.
5. When the time comes to put the baking dish with the dough, I do a few more simple actions - I prick the bottom with a fork (from swelling the dough) and cover the sides with foil strips, pressing them a little. What is it for?