Chocolate and banana cake

Sponge biscuit:

5 yolks

5 proteins

¾ a glass of sugar

⅔ a glass of wheat flour

3 tablespoons of cocoa

½ teaspoons of baking powder

½ teaspoons of vanilla extract

Chocolate mass:

500 ml of whipping cream 30%

200 g dark chocolate

50 g milk chocolate

3 tablespoons of rum

6 - 7 bananas

½ lemon juice

For soaking:

juice form ½ lemon

3 tablespoons of rum

3 tablespoons of water

Chocolate glaze:

70 g butter

7 tablespoons of sugar

7 tablespoons of water

3 tablespoons of cocoa

Additionally: chopped peanuts for decoration purpose

1. Boil a whipping cream up in a pot with a thick bottom. Pour the chopped chocolate and stir until the chocolate dissolves, taking care not to burn the mass. Cover the chocolate mass with plastic wrap and let it cool completely down.

2. Heat the oven to 180 ° C

3. Place a baking paper into a springform pan. Beat the whites with a pinch of salt until stiff. Whisk and gradually add sugar and vanilla extract. When the sugar is completely dissolved, add the yolks gradually- blend it. Sift the flour, cocoa and baking powder into a bowl. Pour the sifted flour into the egg mass, gently stir in, making sure that the foam does not fall.

4. Bake about 40 - 45 minutes.