Description
Lovely cakes with crisp and sweet meringue base and creamy chocolate – banana filling!
Ingredients
Scale
For the meringue base
- 5 egg whites
- pinch of salt
- 8.8 oz (250 g) sugar
For the filling
- 7 oz (200 g) butter
- 7 oz (200 g) powdered sugar
- 1 tbsp dark rum
- 7 oz (200 g) dark chocolate
- bananas
For the glaze
- 7 oz (200 g) dark chocolate
- 4 tbsp vegetable or sunflower oil
Instructions
- You can bake meringues a few days in advance. Mix egg whites with a pinch of salt until stiff peaks form. Gradually mix in sugar and keep mixing until it dissolves completely and you end up with smooth and shiny meringue. Transfer it into a piping bag with round or star tip and pipe out onto a baking tray lined with parchment paper. preheat oven to 248F (120C) and dry meringues for about 4 hours.
- For the filling, cream softened butter with powdered sugar. Add rum. Melt chocolate over double boiler and let cool to room temperature. Stir into the butter mixture and mix until it all comes together. Transfer into a piping bag with round or star tip and pipe out onto dried and cooled meringues. Cut bananas into quarters length-wise and sprinkle with lemon juice. Place each piece of a banana onto a piped filling (press it in gently).
- For the glaze, melt chocolate with oil. Let cool for 10 minutes and pour over the cakes. Let them cool completely and serve.
- Category: Dessert