Homebaked. A different thing. J 

Here are the ingredients that you need—

 

500ml whipping cream

50g sugar

25g tapioca flour

vanilla extract

50g dark chocolate

for the filling

 

3 eggs

150g sugar

10g vanilla sugar

230g flour

4g baking powder

20g cocoa

120ml milk

70g butter

for the batter

 

+2 bananas

+butter and flour -> baking pan

 

First, make the filling.

Place the whipping cream, sugar, and tapioca flour (you can replace it with starch), mixed beforehand in a pan, on low heat. Stir from time to time, removing the pan from the heat after the cream has boiled. Then add the vanilla extract, then the chocolate pieces. Place the pan immediately in the fridge. This way, the chocolate will melt, but not completely, keeping its crunchiness.

Mix the eggs with the sugar well. Continue to incorporate, with the help of a wooden spoon, the vanilla sugar, flour, baking powder, cocoa, milk, and then the melted and cooled butter.

Pour the batter into a round mould that has been previously buttered and floured. Bake in the preheated oven at 180⁰C for 30 minutes.

Let the cake cool. Then, cut out a piece of the cake (leave approximately 2 cm from the edge). Scoop out pieces from the cut-out cake, crumble them and place them into a bowl.

Place the bananas cut into half on the bottom of the scooped-out cake.

Mix the cream and pour it on top of the bananas. Then, start making the molehill cake from the pieces scooped out from the cake. Let the cake sit in the fridge for at least one hour before cutting it and serving it.

What to do if you end up with leftover bananas, filling, and cake pieces? Create a mug dessert and savour it!