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Batter:
• 100 g soft butter
• 100 g sugar
• 2 eggs
• 120 ml milk
• 180 g flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• 1 tsp vanilla sugar
• 1 pinch of salt
Filling & Topping:
• 2-3 bananas
• 250 ml whipping cream
• 1 packet cream stabilizer
• 1 tsp vanilla sugar
• 50 g dark chocolate (grated or melted for drizzling)
• A little powdered sugar for dusting
Preparation:
Prepare the batter:
Cream the butter and sugar, then add the eggs one at a time. Stir in the milk. Mix flour, cocoa powder, baking powder, salt, and vanilla sugar, then fold into the batter. Divide the batter among 12 muffin cups.
Baking:
Bake in a preheated oven at 175°C (350°F) for approximately 20–25 minutes. Let cool completely.
Hollowing & Filling: Carefully make small indentations in the center of each muffin using a teaspoon (set the crumbs aside). Cut bananas into small pieces and place one piece in each indentation.
Cream & Decoration: Whip the cream with the cream stabilizer and vanilla sugar until stiff peaks form. Spoon the whipped cream onto the muffins in a dome shape. Sprinkle with the reserved cake crumbs and drizzle with melted chocolate. Finish with a dusting of powdered sugar.
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