Gâteau au chocolat à la crème de banane



For cake
  • 200 g (0,44 lbs) butter
  • 200 g (0,44 lbs) granulated sugar
  • 4 eggs
  • 85 g (0,187 lbs) cocoa
  • 140 g( 0,30 lbs) instant cake flour
  • 1 teaspoon baking powder
  • 3 tablespoons of milk
For the cream
  • 1 package of banana powder pudding
  • 2.5 cups of milk
  • 3 cups of forest fruit
For the chocolate sauce
  • 200 ml (6,76 oz) cream
  • 100 g (0,22 lbs) dark chocolate

Beat butter and granulated sugar until creamy. Add the eggs one at a time. Combine cocoa, cake flour and baking powder in a separate bowl and add. Finally, add the milk, mix and pour the dough into a 20 cm spring-form cake tin. Bake in a preheated 180(352) degree oven for about 25 minutes. For the cream, cook the powdered pudding and milk over medium heat until it thickens. Remove from the stove and cool, stirring occasionally. Cut the cooled cake in half horizontally and spread the warm cream between the two pieces. Put two cups of forest fruit in the middle and place it on the other piece of cake. For the chocolate sauce, heat the cream. Add the chocolate and mix. After the chocolate has completely melted, pour it over your cake. Arrange the remaining forest fruits on the sauce and serve.


 

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