Banana choco cake
- 100 g Emborg Unsalted Butter
- 250 g Emborg Yogurt
- 150 g brown sugar
- 120 g whole eggs, at room temperature
- 500 g banana
- 275 g all-purpose flour
- 110 g dark chocolate chips
- 10 g vanilla essence
- 10 g baking powder
- 3 g baking soda
- 90 g walnuts, chopped
- 4 g salt
For the yogurt mousse topping, you’ll need:
- 150 g Emborg Yogurt
- 200 g Emborg Whipped Cream
- 50 g Emborg Skimmed Milk
- 70 g sugar
- 9 g gelatin
Whip butter and sugar until white and fluffy. Add the eggs, one at a time. Mix well to combine.
Bake 500 g bananas in their peel at 185ºC, until dark and soft. Peel and weigh out 300 g cooked fruit.
Blend together with the yogurt
Use a whisk to blend flour, baking powder and baking soda really well.
Combine the butter mix with the yogurt banana mix.
Fold in the flour and stir to combine. Do not overmix this batter.
Fold in walnuts and chocolate chips.
Bake at 180ºC, until the cake is set. (25 - 30 minutes for 700 g of cake.)
Prepare the yogurt mousse topping:
Warm milk, sugar and yogurt to 50ºC - ensure the sugar melts.
Prepare the gelatin following the packaging instructions. Add the soaked gelatin to the mixture and set aside to cool until near setting.
Fold in the whipped cream - mixing fast. Pipe the mousse over an entirely cool cake or on every portion.