For the batter
6 egg yolks and whites separated, 1 whole egg, 1 cup more 2 tablespoons of all-purpose flour (200g)
2 tablespoons of melted butter, 1 cup of wheat flour (120g), 1 tablespoon of active dry yeast
For the filling
2 medium-sized bananas, ripe or slightly greenish-yellow
1 tablespoon of lemon juice, 1 cup of heavy cream (240ml), 1 tablespoon of all-purpose flour
1 cup of chocolate chips, broken into pieces
For the batter
6 egg yolks and whites separated, 1 whole egg, 1 cup more 2 tablespoons of all-purpose flour (200g)
2 tablespoons of melted butter, 1 cup of wheat flour (120g), 1 tablespoon of active dry yeast
For the filling
2 medium-sized bananas, ripe or slightly greenish-yellow
1 tablespoon of lemon juice, 1 cup of heavy cream (240ml), 1 tablespoon of all-purpose flour
1 cup of chocolate chips, broken into pieces
Preheat oven to 350°F (180°C)
Grease a 30.5 cm x 44.5 cm baking dish and line it with parchment paper. Reserve
Prepare the batter: in a stand mixer, beat egg yolks, whole egg, and 1 cup of all-purpose flour until light and fluffy
Remove from mixer and add melted butter, wheat flour, and active dry yeast
Mix gently until well combined
Set aside
In another bowl, whip egg whites until stiff peaks form
Add remaining all-purpose flour and beat until smooth
Mix into the batter with a spatula and pour into prepared baking dish
Bake for 30-40 minutes or until a toothpick inserted in center comes out clean
Remove from oven and let cool
De-mold and cut into three layers
Set aside
For the filling: in a food processor or blender, combine all ingredients until smooth and creamy
For the chocolate sauce: melt chocolate chips over low heat, whisking constantly
In a separate pot, warm heavy cream over medium heat
When cream starts to simmer, add melted chocolate and whisk until well combined
Remove from heat and let cool
Add rum and mix well
Set aside
Assemble the cake: divide chocolate sauce into three portions
On a serving platter, layer cake, banana filling, and chocolate sauce, ending with cake on top
Cover with remaining chocolate sauce and refrigerate for at least 2 hours
Serve in slices
282 calories per slice
