50 g Valrhona 70% cocoa powder sifted (1/2 cup of tea) 1 tbsp baking soda sifted
1 tbsp baking soda sifted
140 g brown sugar (3/4 teacup)
220 g icing sugar (1 teacup)
80 ml maple syrup (1/3 teacup)
375 ml milk (1.5 teacups)
4 eggs
260 g mashed banana (1 teacup – about 2-3 bananas)
Ganache (coating) Ingredients
200 g dark chocolate or plain dark chocolate
245 g dairy cream (1 teacup)
Nutritional Information
Fat
Protein
Sugars
Calories
Carbs
Trans fat
Instuctions
Execution for the cake
Preheat the oven at 180°C.
Cut some parchment paper, and line it in a 24 – 26 cm tin.
Put the butter in a non-stick frying pan at a high heat, stirring for 5 minutes until it melts.
Transfer the melted butter to a large bowl and add the flour, cocoa, baking soda, icing sugar, brown sugar, maple syrup, eggs, banana, and milk, and stir until smooth.
Put the mixture in the tin and bake for 1 hour and 10 minutes or until cooked.
Leave it to cool in the pan and, after unmoulding it, place it on a grill to cool it well.
Execution for ganache
Put the dairy cream and the chocolate in a ben Marie (double boiler) and mix until the chocolate melts and is homogenized with the cream.
