Summary

Ingredients

• 160 g mararine, vean
• 160 g cane suar
• 130 g spelled flour or wheat flour
• 1 packet baking powder
• 70 g cocoa powder
• 125 g almond (s), round
• 340 g banana (s), peeled (approx. 5 bananas)
• 250 g couverture, dark, vean
• 1 banana (s)
• 1 tablespoon lemon juice

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Instructions

1. You can use the dough for a cake as well as for cupcakes. I prefer the cake.
2. Mix all ingredients with a mixer to form a dough. Grease the cake tin with margarine and spread the dough evenly and smooth it out. The cake has to bake for about 40 minutes at 155 degrees. Leave the cake in the oven a little longer.
3. Melt the chocolate and generously coat the cake with the chocolate either directly in the mold or after lifting it out.
4. Tip: Turn the cake over and only then brush it with the chocolate.
5. The cake can be decorated as you like, e.g. with banana slices, it is best to brush the banana slices with lemon juice beforehand so that the banana pieces do not turn brown so quickly. Finally, drizzle a little more chocolate over the banana slices.