INGREDIENTS
- Mould diameter 20 or 22 cm.
- For the mass:
- – 120 g of butter.
- – 120 g of sugar.
- – 60 g of egg.
- – Vanilla essence.
- – Sal.
- – 30 g of bitter cacao.
- – 250 g of 0000 flour.
- – 120 g of toasted nuts (almonds, peanuts).
- – 100 g of toasted nuts to embellish.
- Stuffed:
- – Dulce de leche 150 g.
- – 15 g of coñac or marsala espresso.
- – 3 bananas.
- – 30 g of powdered sugar.
- Deck:
- – 150 g of semisweet chocolate.
- – 120 cc of milk cream.
- – 100 g of dulce de leche.
- – 60 g of butter.
CHOCOLATE, BANANA AND DRIED FRUITS CAKE
PROCEDURE:
1. Toast the nuts by inserting them on a plate and inserting them in an oven.
2. Preheated 180ºC for 10 min. Let cool and reserve.
3. Cream the butter with the sugar, add egg and emulsify. Add the essence. Lastly dry them till they kind a bun.
4. Stretch out two barely thick folex, place them sowing the fruits
dry, and stretch once more till it’s 3 to 4 mm thick.
5. Let it relaxation chilly for 1 hour, take away and fill the mildew, cook dinner till white. For about 22 minutes.
6. Filling: Heat the candy and add the espresso to the cognac or marsala. Combine till homogenized.
7. Lower banana slices, place them on a plate, sprinkle loads of powdered sugar and use a blowtorch to caramelize.
8. Cowl: Carry the milk cream to a boil with the dulce de leche, pour over the chopped chocolate, combine till it melts. By
Lastly, place the chilly butter in cubes and dissolve.
9. Assemble: Place the dulce de leche on the floor of the already cooked and chilly cake.
10. Then place the caramelized bananas protecting the candy base.
11. Pour the chocolate coating and beautify with toasted nuts.
12. Let solidify and serve.
