Finely grate 50 g chocolate. Peel 2 bananas and mash them with a fork. Cream fat, 200 g sugar and vanilla sugar with the whisk of the hand mixer. Add the eggs one by one alternating with the grated coconut. Stir in crushed bananas, cocoa, cinnamon, rum and grated chocolate. Mix flour and baking powder and stir in
Pour the dough into 4 greased preserving jars sprinkled with breadcrumbs (tumbler jars; 3/4 litre, 850 ml) and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes (stick test). Remove the cake from the oven, let it cool down for about 15 minutes and turn it over onto a cake rack. Let the cake cool down
Whip the cream until stiff, pour in 1 tablespoon of sugar. Coarsely chop 50 g chocolate and melt in a bowl over a warm water bath. Remove the bowl from the water bath and let it cool down a little
Cut the cake into 5 slices and spread thickly with cream. Cut 5 bananas into 4 pieces each, then cut them in half again horizontally. Sprinkle the banana pieces with lemon juice, drain. Cover cream cakes with banana pieces and decorate with liquid chocolate. Keep tartlets cold until serving
Waiting time approx. 1 hour