Tropical chocolate pie Spice cake

Make a dough out of 60 gram flour, 20 gram cold butter, 25 gram sugar and 1 egg. Put in the fridge for 30 minutes, roll it out to a circle, put on the bottom of a round oven dish and bake 15 minutes at 175 degrees Celsius. Allow to cool and spread the strawberry jam over the bottom. Put 80 gram butter, 100 gram flour, 75 gram corn starch, 200 gram sugar, 4 eggs and 100 gram melted chocolate together and mix during 2 minutes. Put baking paper in a rectangular oven tray and spread the batter thin. Bake 10 minutes at 200 degrees Celsius. Cool down and cut in 5 long strips with the same width. Chop the banana's (leave a piece behind for decoration), soak the gelatin leaves in a little water and dissolve them in 1 dl hot cream. Beat 2 dl cream and mix with gelatin mixture and banana's. Cool down and spread over the cake strips. Roll up one of the strips and put it straight up on the middle of your cake bottom with jam. Roll the other strips in a circle around it, dry side out. Cut the bottom to match the circles and form a round chocolate pie. Melt the other 100 gram chocolate, mix with 2 egg yolks, beat the two egg whites until fluffy, beat the rest 2 dl of cream. Mix the chocolate with cream and then with egg whites. Spread over top and sides of the cake and decorate with banana slices.

I was inspired by "Gents' chocolate pie" a recipe of Harry Mercuur, a famous patissier in Amersfoort, the Netherlands. It looks a little complicated and it is a lot of work, but it is worth it, since the result look great and is delicious.

Put self raising flour, brown flour, sugar, eggs, soft butter, biscuit spices and milk together and mix during 5 minutes. Add the ginger. Put the mixture in a cake form. Peel the apples and cut them in slices. Put the slices on top of the cake, push them down a little bit. Bake 45 minutes at 150 degrees Celsius.


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