Summary

Ingredients

• 4 large egg (s)
• 200 g butter
• 200 g suar
• 1 packet vanilla sugar (Bourbon vanilla)
• some lemon (s), grated zest and some juice
• 1 tablespoon rum
• 2 banana (s), ripe
• 100 g chocolate, dark
• 50 g chocolate, whole milk
• 250 g flour, type 405
• 0.5 teaspoon ½ salt and 1 pinch for the egg whites
• 0.5 ½ pack baking powder

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Instructions

1. Soak the rubber rings of the preserving jars in hot water.
2. Finely chop the two chocolates together in a lightning chopper. Peel the bananas and puree them with the lemon juice.
3. Mix the flour, baking powder and salt in a bowl with a whisk and set aside.
4. Separate the eggs and beat the egg whites with a pinch of salt until they are tipsy. Mix the egg yolks with the butter at room temperature, then add the sugar, vanilla sugar, lemon zest and rum, and beat the whole thing for about 10 minutes until it has a very creamy consistency. Stir in the banana puree and chopped chocolate. Using a whisk, fold in the flour mixture first and then lightly fold in the egg whites.
5. Pour the batter into the well-buttered tumbler glasses, making the glasses only half full. Bake at 180 ° C for 45-50 minutes on the middle rack. At the end of the baking time, close the jars with the rubber rings and the lids and attach the clips.
6. Shelf life approx. 6 months.