Name: [chocolate Banana Cake] Banana and Chocolate Cake with Flame Wine
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 A cocoa base cake egg yolk; 4 A cocoa-based cake protein; 50g A Cocoa-based cake confectionery protein; 40g A cocoa base cake melted butter; 35g A Cocoa base cake low-gluten flour; 5g A cocoa base cake cocoa powder; 15g B rum flavored syrup fine sugar; 30g B rum flavor syrup hot water; 20g B rum flavored syrup rum; 1 C Flame Wine Burning Banana Banana; 15g C flame wine burned banana fine sugar; 15g C flame wine burned banana butter; 5g C flame wine burned banana rum; 20g E lace butter; 20g E lace fine sugar; 12g E lace honey; 17g E lace low powder; 3g E lace cocoa powder

[chocolate Banana Cake] Banana and Chocolate Cake with Flame Wine

1. Weigh ingredients A, separate the egg white and egg yolk, mix the powder and sieve, melt the butter, and spread oil paper on the baking pan

2. Add 20g of fine sugar to the egg yolk and beat until the color becomes lighter. Set aside

3. The egg whites are added with fine sugar in batches and whipped until it drips slowly and the texture will not disappear quickly (before wet foaming)

4. Egg yolk and egg whites are mixed evenly with a manual whisk

5. Mix the sieved powder into the egg batter, stir or cut and mix evenly

6. Drizzle the melted warm butter on the spatula and mix it into the batter

7. Pour the batter slowly into the baking pan, smooth it and put it in the preheated oven at 200°C for about 15-20 minutes

8. After mixing 15g of caster sugar with 30g of hot water, let it dry to room temperature and add rum to make rum syrup

9. Weigh the chocolate flavored whipped cream and flame wine to burn the banana ingredients, peel the banana and cut into thin slices

10. Simmer in a pot, boil the fine sugar to a caramel color, then add butter

11. Add banana slices and mash them during the stir-frying process for convenience

12. Add rum to light and burn to make the banana taste good (men’s best to operate, be very, very safe)

13. Cut the baked cake into three equal widths and equal lengths for later use

14. Beat the whipped cream to seven and distribute (pick up the tip and drip slowly) and add the chocolate sauce

15. Whipped to about eight parts (will not slip off and have a sticky feel)

16. First slice of cake brushed with rum syrup

17. Spread chocolate flavored whipped cream

18. Put the cooled banana burned with flame wine into a piping bag and squeeze it on top of the whipped cream

19. Spread the banana stuffing to make it evenly distributed

20. Spread the third piece of cake and spread the remaining whipped cream on the five sides. (Whipped whipped cream can also be used for decoration. I used chopped chocolate bars here. No photos were taken in this step)

21. Make lace biscuits, prepare raw materials, low-gluten flour and cocoa powder, mix and sieve for later use

22. Melt butter in water, add fine sugar, honey and stir evenly, add flour and continue to stir

23. Put it into a piping bag and squeeze out the pattern you want, put it in a preheated oven at 180°C, and heat it up and down for 10-12 minutes (the batter will spread out to form a honeycomb shape, and a certain distance should be left)

24. After baking, take out the baking pan, let it stand for a while, remove it from the baking pan when it is not hardened, roll it up gently with a rolling pin, and let it cool completely

[chocolate Banana Cake] Banana and Chocolate Cake with Flame Wine

Ingredients

[chocolate Banana Cake] Banana and Chocolate Cake with Flame Wine

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