Banana Caramel Chocolate Cake

Name: Banana Caramel Chocolate Cake
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 16
Ingredients: 1 can(s) sweetened (400 g) condensed milk; 85 g Butter; 1 package (250 g) H; 200 g Dark chocolate; 2 (125 g each) Mug Crème-double; 2 medium sized bananas (approx. 160 g each); 1 TABLESPOON Lemon juice; 1 TEASPOON Cocoa powder; baking paper

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 16

1 can(s) sweetened (400 g) condensed milk
85 g Butter
1 package (250 g) H
200 g Dark chocolate
2 (125 g each) Mug Crème-double
2 medium sized bananas (approx. 160 g each)
1 TABLESPOON Lemon juice
1 TEASPOON Cocoa powder
baking paper

Directions

1
Cover the condensed milk in the tin in a pot with water and let it simmer for about 2 hours at medium heat. In the meantime melt butter. Grind the biscuits finely in the universal chopper and mix with butter.
2
Line the bottom of a springform pan (20 cm Ø) with baking paper. Pour the biscuit mixture into the mould and press it down to a base. Press down a rim of about 3 cm. Chill the biscuit base for about 30 minutes.
3
Remove the condensed milk can from the water and let it cool down. Chop the chocolate and melt over a warm water bath. Mix the melted chocolate and boiled condensed milk with the whisk of the hand mixer.
4
Spread the mixture on the biscuit base and smooth it down. Chill for about 30 minutes.
5
Whip the double cream until stiff with the whisk of the hand mixer. Peel and slice the bananas and sprinkle with the lemon juice. Fold about half of the bananas into the cream. Spread the cream on the cake and smooth it down.
6
Spread the remaining bananas on the cream and dust with cocoa.