Peanut butter and banana cake with chocolate sauce

Ingredients

Directions

1. 1

   Spread the bottom of a springform pan (18 cm Ø) thinly with oil. Melt butter in a pot. Put 150 g cookies into a freezer bag, crush them and mix well with the liquid butter. Press the mixture into the form as a base and refrigerate for about 1 hour

2. 2

   Soak gelatine in cold water. Peel the bananas, cut them into pieces and puree them together with the lemon juice. Mix cream cheese, banana puree, peanut butter, sugar and vanillin sugar. Squeeze the gelatine and dissolve in a saucepan over low heat. Stir in 1 tablespoon of cream, then stir into the rest of the cream. Put the peanut-banana cream on the biscuit base, spread it out and chill for at least 4 hours (or overnight)

3. 3

   Whip 150 g of cream until stiff, and finally pour in the cream firming agent. Spread the cream on the cake and refrigerate until serving. Coarsely chop the chocolate and coconut oil and place in a small pot together with the 50 g cream. Melt while stirring and let cool for 15-20 minutes. Stir in between. break approx. 30 g biscuits (3-4 pieces) roughly into pieces

4. 4

   Remove the cake from the tin and cut into 6-8 pieces. Spread the biscuit pieces and some chocolate sauce on top

5. 5

   waiting time approx. 4 1/4 hours