This chocolate and banana treat is enough to know it won’t stay on the serving plate for long!
Serves: 6-8 Preparation time: 45′ Cooks in: – Ready in: 45′
250 g milk chocolate chips or chunks
60ml whole milk
2 ripe bananas
350ml double cream, whipped
80 g hazelnuts toasted, crushed
4 tbsp hazelnut praline
2 sponges 22-25cm diameter (ready from super market)
100ml dark rum
Melt chocolate in a heatproof bowl over a pan of barely simmering water (bain marie). Heat milk and whisk with melted chocolate. Pour chocolate mixture over whipped cream and combine with silicone spoon. If the mousse is too runny, leave it in the fridge for 30 minutes or so to settle.
Moisten sponges with rum. Slice bananas and spread some on the first sponge. Then spread half chocolate mousse and sprinkle with half hazelnuts. Sandwich with the second sponge, spread some bananas and the rest of the mousse. Top with the rest of bananas, sprinkle with the rest hazelnuts and cover with hazelnut praline.
Let cake settle in the fridge for 30 minutes before serving.
Photo: George Drakopoulos – Food styling: Tina Webb