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1
Melt butter in the microwave.
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2
Combine the cake flour and cocoa powder and sift.
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3
Preheat the oven to 170C.
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4
Create the rum banana.
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5
Quarter the banana and cook in a heated frying pan with butter.
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6
Add the granulated sugar and rum and turn off the heat.
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7
Warm the egg by immersing the bowl in hot water.
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8
Add granulated sugar in 2 or 3 batches and whip on high-speed with a hand mixer.
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9
Once warmed to about body temperature, remove from the hot water.
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10
Once the mixture is white and thick, whip on the lowest speed setting for about 3 minutes and neaten the bubbles.
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11
Add the sifted powder ingredients and use a spatula to mix together.
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12
Add the melted butter and mix.
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13
Pour into a pan covered with baking sheet and bake in the oven for 15 minutes at 170C.
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14
Once finished, cool before removing from the pan.
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15
Flip over the cake so that the top is facing down, remove the sheet, and cover with wrap.
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16
Cool.
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17
Melt the chocolate by immersing the bowl in hot water, add the heavy cream and mix.
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18
Cut Step 8 in half.
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19
Add the rum banana to one half.
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20
Apply half of the mixture from Step 9.
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21
Cover with the other half and use the remaining Step 9 mixture to coat.
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22
Use a palette, etc to even out the surface.
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23
Cut into fourths.
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24
If you like, decorate with bananas (not listed) on top.
