Banana Split Cake

Precalve the oven to 350°F (180°C)

Grease a 10x15-inch baking dish and line it with parchment paper, also greasing the paper. Reserve

Prepare the batter: In a blender, beat the yolks, egg, and 1/2 cup all-purpose flour until light and fluffy

Turn off the blender and add the melted butter, flour, and baking powder

Mix delicately until the batter is smooth. Reserve

In a separate bowl, beat the whites until stiff peaks form

Add the remaining 1/2 cup all-purpose flour and mix well

Combine with the batter, mixing with a spatula and pour into the reserved baking dish

Bake in the preheated oven for about 30 minutes or until a toothpick inserted comes out clean

Remove from the oven, let cool, and unmold

Remove the parchment paper and cut the cake into three layers. Reserve

For the filling: In a blender or food processor, blend all ingredients until smooth

Make the chocolate cream: In a heatproof bowl set over simmering water (do not let boil), melt the chocolate, stirring gently

In a medium saucepan, warm the heavy cream over medium heat

When it starts to boil, add the melted chocolate and mix well

Remove from heat and let cool to room temperature

Add the rum and mix well. Reserve

For assembly: Divide the chocolate cream into three portions

On a decorative plate, alternate layers of cake, banana filling, and chocolate cream, ending with the cake

Cover with the remaining chocolate cream and refrigerate for at least 2 hours

Serve in slices

282 calories per slice.