Chocobanana cake

NOTES

Bring butter and eggs to room temperature.
For a small cake, you can halve the recipe. In that case, you’ll need less time of baking (5-10 min.).
Bain marie procedure:

Choose a medium sauce pan to form the base of your double boiler.

Place a smaller pan or mixing bowl on top. Stainless steel, heat-proof glass, and ceramic are best, they conduct heat more slowly, so be sure to stir frequently to avoid hot spots. Use containers that do not fit perfectly together, so steam can escape through the gap between them. There should be at least 10 cm of space between the bases of the two containers, and preferably more.

Fill the larger pan with water, but make sure there is plenty of space between the water and the smaller container.

Place the larger pot on the stove and heat until boiling.

Reduce heat to medium-low until the water reaches a steady simmer.

Place your ingredients in the smaller container, then place the container over the simmering pot.

Stir the ingredients to ensure they heat evenly, at a low simmer.

	450 gr all-purpose flour
	3 ripe bananas
	250 gr butter
	200 gr brown sugar
	4 eggs
	250 ml full fat milk
	4 tbsp unsweetened cocoa
	50 gr grated pistachio (Aegina’s) for the batter + extra for sprinkling
	50 gr chopped dark chocolate 72%
	1 1/2 tsp baking powder
	1 tsp baking soda
	125 gr dark chocolate for frosting

1.	Preheat the oven to 170o.
2.	In a big bowl whisk flour, baking powder, baking soda and cocoa and leave aside.
3.	Melt bananas with a fork or with the multi-cutter.
4.	Beat with a hand hold or a stand mixer butter and sugar until smooth and creamy.
5.	Add eggs, one at a time, and keep mixing on lower speed.
6.	Mix in milk and part of the flour.
7.	Add melted bananas and rest of the flour. Mix in with a spatula until combined.
8.	Grease a big cake pan (tin), pour half of the batter into it, add grated pistachio and chopped chocolate between and add rest of the batter.
9.	Bake the cake for 50 minutes.
10.	Remove cake from the oven and let it onto a cooling rack until it cools.
11.	Remove cake from the pan (tin) and let it cool completely.
12.	Melt chocolate for frosting in a bain marie.
13.	Spread out, all over the cake with a spatula.
14.	Sprinkle with pistachio and enjoy!

SUPER CHOCOLATE

Prep. time

Cook time

Difficulty

Serves

ΣΥΣΤΑΤΙΚΑ

INSTRUCTIONS

Leave a Reply Cancel Reply