Banana Chocolate Soufflé Cake

Light and airy chocolate cake with a delicious banana flavor. The idea of this cake is that bananas are placed on a chocolate sponge base and covered with a delicate soufflé. There are many cake recipes: everyone prepares the dough for chocolate sponge cake in their own way, and the soufflé can be made from cream cheese, cottage cheese, and sometimes the “cap” is generally well-whipped cream without adding gelatin. Actually, “Moleʼs Hole” is rather a way of decorating and serving a cake, rather than a specific recipe. I offer an option to suit your taste: a simple chocolate sponge cake and a delicate cottage cheese filling with cream.
cook time: 6h
Ivy Ramsay
Banana Chocolate Soufflé Cake

Nutrition Facts (per serving)

180
Calories
5g
Fat
23g
Carbs
6g
Protein

Ingredients (8 portions)

Dough:

Eggs 3 pc
Wheat flour 140 g
Sugar 140 g
Milk 3 tbsp
Cocoa 1 tbsp
Baking powder 0.5 tsp
Cognac 1 tbsp

Filling:

Sugar 3 tbsp
Cottage cheese 350 g
Cream 250 g
Bananas 5 pc
Gelatin 15 g
Water 80 ml

Recipe instructions

Step 1

Step 1
Ingredients. For the filling, it is advisable to use fatty bazaar cottage cheese, which is cut and not crumbled, then the mousse will have a creamier texture. I had a store-bought one: not sour, but grainy, and these grains remained in the filling. Tasty, but I didnʼt like the look too much.

Step 2

Step 2
Letʼs start with the chocolate sponge cake. Preheat the oven to 180 degrees. Sift the flour into a bowl along with cocoa and baking powder.

Step 3

Step 3
Separate the whites from the yolks. Mix the yolks with sugar and beat until the mixture turns light.

Step 4

Step 4
Pour in warm milk, whisking continuously.

Step 5

Step 5
In a separate container, beat the whites until they form a stable, fluffy foam.

Step 6

Step 6
Pour the flour and cocoa mixture into the container with the yolks in small portions.

Step 7

Step 7
Add dry mixture until it runs out. You should get a thick, homogeneous dough.

Step 8

Step 8
Place protein foam on top.

Step 9

Step 9
Mix gently in a circular motion. The dough will become more liquid and filled with air bubbles.

Step 10

Step 10
Cover the bottom of the springform pan with baking paper; do not grease the walls with anything. Pour the dough and place in the oven for 35 minutes. Check readiness with a wooden stick: it should come out almost dry, without any sticky lumps of dough. Remove the biscuit and let it cool in the mold for 1.5-2 hours.

Step 11

Step 11
For the filling, add gelatin to water and let it swell. Then heat in a water bath until the gelatin dissolves in the liquid.

Step 12

Step 12
Place cottage cheese in the bowl of a food processor, add sugar and one banana broken into pieces, puree everything until smooth.

Step 13

Step 13
In a separate container, whip the cream until bubbles appear. Cream of this fat content will not whip into a fluffy mass, but this is not necessary. Pour in the gelatin solution in a thin stream, continuing to whisk. This whole thing splashes terribly, so I didn’t take a photo: add the curd-banana mixture to the cream and beat everything until smooth. You will get a fairly liquid mixture, which needs to be put in the refrigerator for 1 hour so that it “sets.”

Step 14

Step 14
Remove the cooled sponge cake from the mold and immediately place it on the plate on which the cake will be served. Using a teaspoon, scrape out the middle, leaving a bottom 7-10 mm thick and high sides.

Step 15

Step 15
Mix cognac with 1 tsp. water, soak the biscuit with it.

Step 16

Step 16
Grease the bottom with a small amount of curd filling.

Step 17

Step 17
Peel the remaining bananas and place them tightly in the cavity in the base.

Step 18

Step 18
Place the curd filling on top, forming something like a dome.

Step 19

Step 19
Sprinkle the cake with the biscuit crumbs that remain from forming the base. Lightly press it onto the wet filling with your hands, making sure that the dome is even on all sides. Place the cake in the refrigerator for several hours, or better yet, overnight.

Additional rubrics

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