Chocolate cream with brittle and flaming bananas recipe the banana peel, obliquely Slices, sprinkle with lemon juice and the cake to decorate.

Ingredients:

A spring form (diameter 26 cm)

Pastry

1 thing ground

(see page 91)

200 g Bitterkuvertüre

(60% cocoa)

Banana Flambé

5 bananas

2 tablespoons granulated sugar

20 g cold butter

15 g Rum

Chocolate cream

400 g cream

90 g granulated sugar

30 g water

3 egg yolks (size M)

50 g brittle for sprinkling

also

Brittle 150 g

Cocoa powder for dusting

Juice of ½ lemon

Method:

1. Sacher the ground as described in the recipe to prepare. A 1.5 cm high ground crop, the other in aluminum foil wound freeze. The chocolate in a bowl and melt over a double boiler Sacher and the soil so that brush.

2. A banana aside for decoration. 4 bananas Peel and halve. Sugar in a large skillet melt and lightly brown. Add the butter into small cubes some pan and place the bananas. Simmer that can pour in rum and flambe. As long swing, the flame to extinguish. Then the caramelized bananas give a cold plate.

3. The turn to the chocolate coated floor, with the flambé bananas and demonstrate the springform rim or switch with a cake ring.

4. The cream with a hand mixer set up easily. Sugar with water to the boil and cook something. Egg yolks in a Open bowl with a hand mixer and the sugar solution arrive in a thin stream can. The egg mixture then cold with a hand mixer or food processor.

5. beat Up to one-third of the whipped cream with a Whisk quickly stir and fold then the rest.

6. Half of the chocolate cream filling in the ring. With Crunchy sprinkle, pour in the remaining cream and smooth out. The cake and refrigerate 2 hours. Then the cake from the Loosen the edge ring and decorate with brittle. The cake surface Sprinkle with cocoa powder.