Chocolate Banana Cake

For the dough, separate the eggs and beat the egg whites until stiff.

Beat yolks, sugar and water until thick and creamy. Add oil, baking powder, flour and cocoa powder and mix until smooth. Carefully fold in the snow.

Pour the batter into a loaf pan (25×35 cm) and bake in the oven at 180 °C top/bottom heat for about 25 minutes. Let the cake cool after baking and leave it in the pan.

For the cream, mix chocolate pudding powder and banana binding powder and prepare a pudding with 750 ml milk.

Let the pudding cool well while stirring constantly (no lumps should form, chop chocolate bananas into small pieces.

Mix room temperature butter with powdered sugar until creamy. Stir the well cooled pudding into the butter mixture, carefully mix in the chocolate banana pieces.

Spread a thin layer of apricot jam on the cake base, spread the pudding mixture on top and refrigerate for about 5 hours (but preferably overnight).

For the glaze, melt cooking chocolate with butter over steam. Pour chocolate glaze over pudding mixture in one swoop and chill again for about 4 hours.

Carefully loosen chocolate from chocolate bananas. Remove cake from springform pan and decorate with bananas.

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