Chocolate Banana Cake

For the chocolate banana cake, knead the ingredients for the dough all together until smooth. Wrap the dough in plastic wrap for 30 minutes to rest and place in the refrigerator. In the meantime, preheat the oven to 180 degrees and grease a tart pan. Then roll out the dough and place it in the tart pan. Weight it down with aluminum foil and legumes and bake for 10 minutes. Then remove the aluminum foil and bake for another 10 minutes until golden brown.

For the cream, mix the cornstarch and half of the sugar in a saucepan. Heat the milk and whisk the egg yolks into the hot milk. Add the milk-egg mixture to the cornstarch and sugar and mix well. Bring to a boil over low heat, stirring constantly until the cream thickens. Then stir in the vanilla essence.

Set aside half of the cream and stir the chocolate into the other half. Cut the bananas into slices and place them on the tart base. Pour the chocolate cream over the top and chill to cool. Mix the orange zest, Grand Marnier and the dissolved gelatine with the remaining cream and chill for 30 minutes.

Beat the egg whites until stiff and fold in the remaining sugar. Fold the beaten egg whites into the chilled cream and spread on the chocolate layer of the tart. Decorate the chocolate banana tart with chocolate shavings and the sliced bananas. Drizzle the bananas with lemon juice to prevent them from turning black.

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