Chocolate and bananas are exotic sweets for our cuisine. However, they fell in love with the mistresses for a long time and seriously. Combining two such dissimilar products is not easy; don’t fill the bananas with chocolate! Well, if the task is to make a cake?
Chocolate banana cake - general principles of preparation
• Chocolate cakes with bananas can be prepared by baking or without it. In the first case, desserts are formed from biscuit cakes, which are baked with the addition of cocoa or dark chocolate. In prefabricated cakes made without baking, cakes are formed from gingerbread or cookies.
• For spreading shortcakes, prepare delicate, sparse creams with cream, sour cream, ordinary pasteurized or whole condensed milk. They soak cakes well and emphasize a delicate banana flavor.
• Bananas intercalate cakes by slicing the fruit into thin slices. They are mashed in mashed potatoes, after which they are added to the dough or cream. It all depends on the dessert recipe.
• For a layer it is better to take in moderation ripe, or even slightly unripe bananas. It is advisable to add puree from the overripe fruit to the dough.
• You can decorate cakes at your discretion. Most often, the formed dessert is covered with chocolate icing, sprinkled with fine chocolate chips or well coated with a basic cream.
Recipe for a gentle chocolate-banana cake with condensed milk cream
Ingredients:
• white flour with a high gluten content - a full glass;
• 180 gr. Creamy Margarine;
• three eggs, large, fresh;
• a glass of white sugar;
• a teaspoon of cocoa powder;
• test ripper - 1 tsp.
In cream:
• a can of condensed milk, whole;
• 100 gr. a bar of 72% dark chocolate;
• three medium-sized bananas.
Cooking method:
1. Beat the eggs with sugar using a mixer until you get a lush white foam.
2. Put the margarine from the pack and melt in the microwave oven on heating. You can dissolve the butter using a water bath.
3. Combine the melted, well-cooled margarine with the prepared egg mass, stir. Add cocoa powder, baking powder and mix again. To prevent cocoa from lumping, sift it directly into the mixture through a strainer.
4. In small pieces, each time stirring with a whisk, introduce all the flour. If it is knocked down by lumps, break them with a light whipping.
5. The inside of the round, twenty-centimeter shape, cover with butter or margarine. Sprinkle it well with flour or semolina. If using decoy, turn over and shake the container slightly, removing excess.
6. Pour all the dough into the prepared form and bake for 40 minutes in a hot oven. Cool the finished biscuit right in the mold.
7. Break a bar of chocolate into squares, put in a saucepan and heat in a water bath. When completely melted, set aside and pour in the condensed milk, mix. Add the grated banana chopped with a fine grater, beat and cool well.
8. Cut the cooled cake with a sharp narrow knife in half. If the upper part is convex, cut it and crumble the crumb into crumbs.
9. Place the lower half of the cake on a flat dish, grease it with chocolate-banana cream. Spread thin rings of sliced bananas on top of the cream layer. Do not stack tightly, leave spaces of the order of half a centimeter.
10. Cover everything with the top cake, grease the sides and the surface of the cake with cream and refrigerate for at least two hours in the refrigerator.
11. If you want to decorate such a cake, this should be done only after the surface has set well.
Delicate chocolate and banana cake, with cream based on sour cream - "Curly"
Ingredients:
• three eggs;
• a teaspoon of unspent instant coffee;
• 200 gr. high-quality wheat flour;
• two tablespoons of powdered natural cocoa without sugar;
• sugar - 200 gr.;
• 100 ml of low-fat milk;
• 10 gr. vanilla, crystalline sugar;
• creamy, 82%, butter - 90 gr.;
• a small standard bag of baking powder for making dough.
For cream:
• half a liter of oily, not less than 30%, sour cream;
• two large bananas;
• four tablespoons of white sugar.
Cooking method:
1. Place a saucepan of milk on moderate heat. Pour in coffee and, stirring occasionally, heat until it is completely dissolved. Using a water bath, dissolve a piece of oil, cool.
2. In sugar break eggs, add vanillin. Beat with a whisk or at low speeds with a mixer until a mass of even white color is obtained.
3. Pour in the cooled milk, melted butter and once again go over with a mixer or whisk.
4. Mix the flour with cocoa and a cultivator, sift at least twice through a sieve and add to the liquid base, whisk.
5. Rub the inner surface of the mold with soft butter, sprinkle with cocoa.
6. Pour the batter into the prepared container and set to bake at the optimum temperature for exactly 180 degrees.
7. After about 40 minutes, check the biscuit. Poke it in the center with a wooden skewer, if the stick after that is almost dry, you can get it. Carefully release the finished biscuit from the mold and cool by laying it on the wire rack.
8. Cut the cooled workpiece, forming three, possibly the same thickness, cake. Upper, cut into cubes, the size of one and a half centimeters.
9. Beat sour cream with sugar, you can add a few crystals of vanillin for flavor. Cut bananas into thin rings.
10. To make the lower cake better soak, cover the dish in which you will form the cake with a thick layer of cream and lay the cake directly on top of it. Cover with cream, put bananas on top and cover with medium cake. Lubricate its surface with plenty of cream, and place banana rings on it.
11. Fold the crushed biscuit in a wide bowl, add the remaining cream, mix. Arbitraryly spread the cream-diced cubes over the banana layer, pour the cake with hot chocolate on top and place it in the refrigerator for three hours.
The recipe for an extremely simple chocolate-banana gingerbread cake (without baking)
Ingredients:
• a pound of fresh gingerbread;
• three large bananas;
• 70 gr. bitter, not less than 70%, chocolate;
• a quarter cup of sugar;
• fat sour cream - half a glass;
• natural cocoa powder, without additives - 4 tbsp. l
Cooking method:
1. Prepare the cream. Beat sour cream by adding sugar and cocoa powder.
2. Gingerbread cookies cut lengthwise into 3 parts, bananas - in thin circles.
3. On a flat plate, lay a layer of gingerbread cookies. Fill the voids formed between the circles with gingerbread crumbs.
4. Generously coat the gingerbread layer with cream, put slices of bananas on it. Put the gingerbread cookies on top again, filling the voids in the same way, again smear them with cream and lay out the bananas. The top layer will again be the gingerbread.
5. Coat the surface and sides of the cake with the remaining cream. On top of it, grate chocolate through a fine grater and leave the cake for three hours in the refrigerator.
Chocolate-banana cake with a delicate cream of cream - "Festive"
Ingredients:
• three small bananas;
• 100 ml of non-acid kefir, fat content up to 3.2%;
• creamy, 82%, butter - 120 gr.;
• three large eggs;
• refined sugar - 200 g .;
• three tablespoons of dark cocoa powder;
• 200 gr. white flour;
• baking soda - 3/4 teaspoon;
• half a teaspoon of ripper;
• vanilla powder - 1/4 tsp.
Cream:
• three tablespoons of sugar, completely dry, powdered;
• three fourth cups of fat sour cream;
• liquid cream, high percentage - 200 ml;
• one big banana.
For registration:
• bananas - 3 pcs., Preferably unripe;
• three tablespoons of unrefined dark sugar;
• 150 ml of orange, sparse juice;
• 30% cream - 120 ml;
• 40 gr. butter, high fat butter;
• icing sugar, best freshly prepared.
Cooking method:
1. Transfer cocoa, flour, soda and vanilla powder into a suitable volume bowl. Peel three bananas, chop coarsely and crush the mashed potatoes in a masher, you can chop in a blender. Pour kefir into banana puree, mix.
2. Pour sugar into the softened butter and begin to whisk, in the process, enter one yolk. When the oily mass becomes homogeneous, stop whipping and combine it with the banana mass. Add the flour mixture and, stirring with a spoon, prepare the dough.
3. In a clean and necessarily dry bowl, beat the slightly chilled proteins, adding a pinch of boiled salt to them. Gently mix the airy protein mass into the dough and transfer it to a moistened butter dish. It is advisable to take a container with a diameter of at least 25 cm.
4. Send the form with the test to the preheated oven for 45 minutes, cool. The baking temperature is not lower than 180 degrees.
5. The cream that was chilled before this is whipped vigorously by adding powdered sugar and sour cream. Add the diced banana and mix.
6. Cut the chilled biscuit, forming three equal cakes, and collect the cake, smearing with cream only the lower and middle cakes. Do not touch the sides and surface of the cake.
7. For decoration, prepare the cream separately. Whip the cold cream (120 ml) with the addition of powdered sugar until steady peaks appear. So that the cream cream retains its shape well, you can add a special thickener for liquid cream to it.
8. Apply about a third of the cream to the sides of the cakes. Transfer the remaining cream mass into a pastry bag, and decorate on top of the product around the circumference. The middle should remain empty.
9. Cut the bananas into circles, half a centimeter thick. Put oil in a thick-walled pan and place on moderate heat. When it melts, put the banana rings in the pan and fry for about a minute. Then sprinkle pieces of fruit with dark sugar and, as soon as it begins to thaw, turn over. When the bananas are well browned, pour in the orange juice and reduce the heat to a minimum. After a couple of minutes, transfer the bananas to a plate, and boil the juice remaining in the pan until thick.
10. Put the cooled rings of bananas in a neat layer on the surface of the cake in the center, where they were not smeared with cream. Pour over slightly cooled sauce and refrigerate for an hour.
Chocolate Banana Cake with Caramelized Nuts and Chocolate Cream
Ingredients:
• five overripe bananas;
• 200 gr. baking flour, premium
• half a teaspoon of crystalline vanilla powder;
• 150 gr. dark sugar;
• two eggs;
• 50 gr. walnut kernels;
• a teaspoon of soda;
• cream, 82%, butter - 125 gr.;
• table salt, Extra grades - 0.5 tsp.
For homemade chocolate cream:
• two tablespoons of cognac;
• 65 gr. bitter, 70-80%, chocolate;
• a can of condensed milk, whole.
For caramel:
• 100 gr. peeled peanuts;
• 75 gr. Sahara;
• water - a tablespoon;
• 1/5 tsp evaporated shallow salt;
• cinnamon powder - add to taste.
Cooking method:
1. Pour condensed milk into a saucepan or a suitable volume of stewpan and dip chocolate broken into pieces into it. While stirring regularly, over small heat dissolve the chocolate in milk and continue to cook.
2. As soon as the mixture begins to thicken, remove from heat and immediately introduce alcohol into it. Stir and set aside to cool.
3. Put sliced bananas in a deep pan. Add dark sugar, butter cubes and put on moderate heat. When the slices of bananas become soft (with light pressure they should be easy to knead), put them in a large bowl, cool and grind in mashed potatoes.
4. While mixing the banana mass with a whisk, pour the eggs into it one at a time. Then add flour, vanilla and baking soda, stir. At the end, add finely chopped nuts.
5. In a large baking sheet, lay the parchment, grease the paper with sunflower oil and lay out the dough. With a spatula, carefully level it so that a rectangular layer with a thickness of 0.8 cm is obtained.
6. Place the banana biscuit in the oven and bake at 180 degrees for 1/4 hour. Transfer the finished cake, directly with the paper to the table and leave until completely cooled.
7. Put the nut kernels in the pan. Add cinnamon, sugar and water, salt. Put on a slow fire and, stirring regularly, wait until the nuts are completely covered with syrup. Boil the nuts in syrup for up to two minutes, then set aside and put to cool on parchment, then chop finely. Leave a few nuts for decoration.
8. Cut the cooled biscuit into four rectangular cakes and transfer one of them to a flat dish. Lubricate the sponge cake with the cooled cream, sprinkle with chopped nuts and lay the second cake on top. Again, apply chocolate cream on the biscuit, sprinkle it with nuts and cover with a third cake. Do the same with him. When you put the fourth cake, cover the surface and sides of the formed cake with the remaining chocolate cream and also sprinkle with chopped nuts. Center previously laid whole kernels and place the cake for soaking for two hours in the cold.
The recipe for a chocolate-banana cake cooked without baking cookies
Ingredients:
• 200 gr. friable cookies;
• three small bananas
• half a pack of sweet cream butter;
• six spoons of sugar;
• 100 ml of cow's skim milk;
• "instant" gelatin - 10 gr.;
• 100 gr. dark 80% chocolate, bitter;
• 30% sour cream - 400 gr.
Cooking method:
1. Collect the cookies in a dense food bag, walk on it with a rolling pin several times, rolling them into small crumbs. Melt the butter and refrigerate it with the cookie crumbs.
2. Put the resulting mass into a round, preferably detachable, shape. Tamp well and clean for up to half an hour in the refrigerator.
3. Gelatin pour 100 ml of cold bottled water. After about half an hour, when its flakes are swollen, pour in milk and immediately add sugar with cocoa, mix.
4. At the very minimum heating, stirring vigorously, warm the mixture to achieve the dissolution of gelatin. Then remove from heat and cool slightly. Enter the sour cream.
5. Peeled bananas cut into thin pieces of arbitrary shape and lay evenly on a chilled base. Then gently fill them with the cooled chocolate mixture and set to cool in the general chamber of the refrigerator.
6. After about three hours, when the chocolate layer hardens well, release the cake from the mold. Sprinkle the surface of the product with plenty of fine chocolate chips.
Chocolate Banana Cake - Cooking Tips & Tips
• Add cocoa to the dough or cream, sifting through a sieve. This will help prevent unwanted lumps. It is advisable to pre-mix the powder with flour or sugar.
• To form a dessert from gingerbread is more convenient in shape. To make the finished cake easy to remove, first line the bottom and walls of the container with cling film.
• If you use a blender to prepare banana puree, it will be homogeneous and pieces of fruit will not be caught in cream or dough.
• Cut thin strips from the chocolate bar with a potato peeler and randomly lay them on the surface of the finished cake. The decoration will look more original.
