Summary

Ingredients

• g 1,000 banana (s)
• 1 sponge cake base
• 2 bars chocolate (rum-grape-nut)
• 2 cups sweet cream
• 2 point cream stabilizer

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Instructions

1. Halve the bananas lengthways. Cover the sponge cake with it. Melt the chocolate with 2 tablespoons of cream in a water bath. Beat the rest of the cream with the cream stabilizer until stiff. Subject the chocolate. Distribute this mixture evenly on the bananas and refrigerate for a few hours.