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More
Vietnamese
recipes |
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Death by
chocolate cake |
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Banana
cake
Ban chuoi nuong |
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100 GRAM FLOUR
-
100 GRAM BUTTER
-
100 GRAM SUGAR
-
2 EGGS
-
1 1/2 CUP
CREAM
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50 GRAM MACADAMIA NUTS, chopped
-
200 GRAM DARK CHOCOLATE, chopped
-
100 GRAM WHITE CHOCOLATE, chopped
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- 4 BANANAS, sliced in fours lengthwise
- 100 GRAM SUGAR
- 6 SLICES
WHITE BREAD
- 1 TBSP VANILLA SUGAR
- 50 GRAM MELTED BUTTER
- 1 CUP MILK
- 50 GRAM COCONUT, grated
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Melt 100 gram dark chocolate with the butter, add the flour, the eggs and the sugar
and beat for 5 minutes with an electric mixer. Stir in the nuts. Pour the
batter in a rectangular cake tin and bake 30 minutes at 165 degrees Celsius.
Take the cake out of the tin and allow it to cool down. Melt the white
chocolate with 3/4 cup of cream and put this in the fridge for one hour; beat
if with an electric mixer until it is like mousse. Put the cake back in the
tin and spread the white chocolate mousse on top. Put in the fridge for one
hour. Melt the rest of the dark chocolate with the rest of the cream, let it cool a
little. Cut the cake in pieces and pour the chocolate sauce on top. Decorate
with a piece of macadamia nut.
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Bring the milk to the boil
and dissolve the sugar and vanilla sugar; add the coconut. Soak the bread in
this mixture for ten minutes. Butter a cake tin. Put one layer of banana
slices, then one layer of bread; repeat this once; add another layer of
banana to finish. Distribute the melted butter over the top of the cake.
Bake 45 minutes at 180 degrees.
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Bananas are one of the most consumed fruits in the world, if not the most.
They are popular in tropical countries as well as in Europe and the USA. Which
is understandable, because it is such a convenient fruit: easy to peel, no
pits, no problems, no chewing needed (almost). Bananas contain a lot of
potassium.
Bananas grow on something that looks like a tree, but is not; after producing
the banana, the plant will die and disappear entirely, and a new plant will
emerge, producing bananas again.
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