Chocolate and banana wreath

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Melt the butter and let it cool down. Chop 250 g chocolate. Mix flour, baking powder, cocoa, sugar, vanilla sugar and salt. Beat the eggs with the whisk of the hand mixer for about 3 minutes until creamy. Add liquid butter while stirring. Stir in the flour mixture briefly. Peel bananas, cut into pieces and puree. Weigh 300 g. Add banana puree and chopped chocolate to the dough and stir in. Put the dough into a greased springform pan with breadcrumbs and a tube bottom insert (26 cm Ø) and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. If necessary, cover with aluminium foil about 10 minutes before the end of the cooking time. Let the cake cool down in the tin on a cake rack for approx. 30 minutes. Remove the cake from the tin and let it cool down completely (at least 3 hours). Coarsely chop 200 g chocolate. Put it in a pot with cream and coconut oil. Melt at low heat while stirring. Let the glaze cool for 30-40 minutes until it has a creamy consistency. Stir in between. Spread the icing on the cake and either refrigerate for 1-2 hours or leave to set overnight in a cool place

2. 2

   On 24 pieces:

3. 3

   waiting time approx. 5 1/2 hours

Nutrition Facts

KCAL
390 kcal

CARBS
44 g

FATS
21 g

PROTEINS
6 g