Ready in: 2:10 h
Preparation time: 30 min.
Created on: 12.05.2020
Last changes: 07.09.2020
- Insert the mixer attachment into the blender jug. Separate the eggs.
- Pour the egg whites into the blender jug and, with the measuring beaker in place, beat until stiff for 4 minutes 30 seconds/speed setting 4. Add 1 pinch of salt halfway through this process via the filler opening. Decant the beaten egg whites and place in the refrigerator. Rinse out the blender jug.
- Grease the tin with butter and dust with flour. Pre-heat the oven to 180 °C.
- Put the egg yolks, softened butter in pieces and the raw cane sugar into the blender jug and, with the measuring beaker in place, stir until frothy for 1 minute/speed setting 4. Mix the flour, cocoa and baking powder and sieve over the mixture in the blender jug. Add the ground hazelnuts and, with the measuring beaker in place, stir into a smooth mixture for 1 minute/speed setting 4. Use the spatula to scrape the mixture down the inside of the blender jug and stir again, with the measuring beaker in place, for 15 seconds/speed setting 4. Put 50 g of grated chocolate in the blender jug and, with the measuring beaker in place, mix with the reverse button/20 seconds/speed setting 2. Add the beaten egg whites to the blender jug and, with the measuring beaker in place, stir with the reverse button/30 seconds/speed setting 2.
- Pour the mixture into the tin and bake for 30 minutes. Carry out a skewer test using a wooden cocktail stick to check the cake is done, and bake for a little longer if necessary.
- Remove the cake from the oven and allow to rest in the tin. Release from the tin and allow to cool on a cake rack for 1 hour. Clean the blender jug thoroughly and rinse with cold water.
- Insert the mixer attachment into the blender jug. Pour the chilled cream into the blender jug, add the whipping cream stabiliser and sugar and, the measuring beaker not inserted, beat until stiff for 3 minutes/speed setting 4, while keeping a close eye on it. The precise time depends on the temperature and the fat content of the cream. Carefully fold in the remaining grated chocolate.
- Using a tablespoon, scoop out a hole 1 cm deep in the base of the cake, leaving a 2-cm-wide rim. Crumble the scooped-out cake with your hands.
- Peel the bananas, cut their length in half, drizzle with the lemon juice and place them in the hollowed-out base. Arrange the cream on top in a dome shape, cover with the cake crumbs and dust with cocoa.
Bon appétit with Monsieur Cuisine