Chocolate cake with Peanut Butter Cream and Banana

Preparation: Preheat the oven to 185 ° C.

Let the chocolate au bain-marie melt. Make sure the chocolate does not get too hot.

Make biscuit: Put the butter, a pinch of salt and 120 g of flower sugar in a mixing bowl and beat until the mixture is creamy and white. Start slowly and then increase the speed.

Beat the egg whites with the remaining 120 g of flower sugar.

Add the melted chocolate (on body temperature) to the whipped butter.

Fold half of the protein under the chocolate mixture. Add the flour and the second part of the egg whites and mix carefully.

Butter and flour 4 baking tins and divide the batter evenly. Bake for 20-25 minutes in the preheated oven. Allow the biscuits to cool on a rack.

Espresso shots: Set 4 espresso shots and let it cool.

Make Peanut Butter Room: Mix the peanut butter with the powdered sugar in the cream and beat stiff.

Prepare garnish: cut the bananas into slices. Grate the lime peel over it and squeeze out the juice. Mix the banana and lime zest with the lime juice.

Build a cake: Knight every biscuit layer with an espresso shot.

Divide the cream into four portions.

Place the first biscuit on a cake plateau, divide a portion of room over it and repeat this for the other layers. Finish with the banana slices on top.

Let the cake set in the fridge for 1 hour.