Description
These chocolate banana meringue cakes feature a crisp meringue base topped with a rich chocolate filling and fresh banana slices, creating a delightful combination of textures and flavors.
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
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Gradually add the sugar, continuing to beat until the sugar is fully dissolved and the meringue is smooth and glossy.
- Spread the meringue onto the prepared baking sheet, forming small circles or nests.
- Bake in the preheated oven for about 1.5 hours, or until the meringues are dry and can be easily lifted from the parchment paper. Allow them to cool completely.
- For the filling, beat the butter and powdered sugar together until light and fluffy. Add the dark rum and melted dark chocolate, mixing until well combined.
- Peel and slice the bananas.
- To assemble, spread the chocolate filling over the cooled meringue bases, top with banana slices, and drizzle with chocolate glaze if desired.
Notes
You can bake the meringues a few days in advance and store them in an airtight container. For a different flavor, substitute the dark rum with vanilla extract. Serve immediately after assembling to ensure the meringue stays crisp. If you prefer a more intense chocolate flavor, use a higher percentage dark chocolate.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 50