{"id":14024,"date":"2016-08-19T09:33:14","date_gmt":"2016-08-19T07:33:14","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/uncategorized\/banankage-med-topping-af-chokolade-og-kokos\/"},"modified":"2016-08-19T10:05:48","modified_gmt":"2016-08-19T08:05:48","slug":"banankage-med-topping-af-chokolade-og-kokos","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/cakes\/banankage-med-topping-af-chokolade-og-kokos\/","title":{"rendered":"Banana cake with a chocolate and coconut topping"},"content":{"rendered":"

\"banankage\"<\/p>\n

\n

When your bananas turn over ripe, bake banana cake. Always <3<\/em><\/p>\n<\/div>\n

\n

Banana cake with a chocolate and coconut topping<\/strong>
\n6-8 servings<\/p>\n

Cake:
\n125 g sugar
\n125 g butter, softened\u00a0<\/span>
2 eggs<\/span>
125 g plain flour<\/span>
2 bananas, very ripe<\/p>\n

Topping:
\n80 <\/span>g dark chocolate (preferably Guanaja 70% from Valrhona), chopped
\n10 g coconut oil
\nHazelnuts
\nUnsalted pistachios
\nFreeze-dried raspberries

\nCake:
\nWhisk to combine sugar and butter in a bowl. Add the eggs one at a time while whisking. Fold in the flour. Mash the bananas and add them to the batter and stir to combine. Pour the cake batter into a buttered springform pan (20 cm) with the bottom lined with parchment paper. Bake in the oven at 180 degrees Celsius for about 30 minutes – use a toothpick to check for doneness. Cool down.<\/p>\n

Topping:
\nMelt the chocolate in a bowl in the microwave oven on low heat with short intervals. Feel free to make use of a Bain-Marie instead. Add the coconut oil and and stir until well combined. Spread on the cake and decorate with chopped hazelnuts, pistachios and freeze-dried raspberries.
\n<\/span><\/span><\/p>\n<\/div>\n

\"banankage1\"<\/p>\n","protected":false},"excerpt":{"rendered":"

When your bananas turn over ripe, bake banana cake. Always <3 Banana cake with a chocolate and coconut topping 6-8 servings Cake: 125 g sugar 125 g butter, softened\u00a02 eggs125 g plain flour2 bananas, very ripe Topping: 80 g dark chocolate (preferably Guanaja 70% from Valrhona), chopped 10 g coconut oil Hazelnuts Unsalted pistachios Freeze-dried…<\/p>\n

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