ADVERTISEMENT
Heat 250 ml cream in a small saucepan, add 125 g dark chocolate, and stir to melt. Let cool.
Separate the eggs. Beat the egg whites until stiff peaks form, then stir in the cold or mineral water and vanilla sugar.
Whisk the egg yolks and sugar until fluffy. Stir in the flour, cornstarch, and baking powder. Finally, fold in the beaten egg whites. Transfer the batter to a baking sheet lined with parchment paper and bake in a preheated oven at 200°C for about 10-12 minutes. Place a damp tea towel over the baked batter and roll it up. Let it cool.
Sprinkle the bananas with lemon juice to prevent them from browning. Whip the cooled chocolate cream with a hand mixer and spread it on the cake. Place the bananas on top and roll them up.
Recipe Preparation
Decorate the top with stiffly whipped cream (250 ml) and melted chocolate (25 g). Refrigerate and then serve. Enjoy!
ADVERTISEMENT
