Chocolate banana tart with caramelized walnuts

COOK TIME
110 mins

TOTAL TIME
110 mins

Ingredients

Directions

1. 1

   For the banana cake, chop 200 g walnuts. Mix 500 g flour, 1 packet baking powder, 1/2 teaspoon salt and nuts. Peel the bananas. Finely puree 120 ml milk, 180 ml oil, 180 ml honey, vanillin sugar and bananas.

2. 2

   Slightly mix the flour mixture and the banana mixture and put it into a greased springform pan (26 cm Ø) sprinkled with flour. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

3. 3

   manufacturer) bake for about 40 minutes.

4. 4

   Shortly before the end of the baking time of the banana cake for the chocolate cake, mix 500 g flour, cocoa powder, 1 packet of baking powder and 1/2 teaspoon salt and sieve. Mix maple syrup, 600 ml milk, 180 ml oil and vinegar.

5. 5

   Mix dry and wet ingredients. Pour into a greased springform pan (26 cm Ø) sprinkled with flour. Remove the finished banana cake. Bake the chocolate cake at the same temperature for about 45 minutes.

6. 6

   Let finished cakes rest briefly in the moulds, remove from the moulds and allow to cool.

7. 7

   Chopping chocolate. Bring 400 ml milk to the boil, remove from the heat, add chocolate and melt in the hot milk while stirring. Roast 150 g nuts in a pan while turning. Add 60 ml honey and glaze the nuts briefly in it.

8. 8

   Cut both cakes in half horizontally. Glue the cake bases alternately with 1/4 chocolate sauce each. Pour the remaining 1/4 of the sauce on the cake and spread nuts on top.

Nutrition Facts

KCAL
610 kcal

CARBS
67 g

FATS
32 g

PROTEINS
10 g