Mole Rat Cake

Ingredients

• 75 g dark chocolate (70% cocoa)
• 125 g room temperature butter (+ 1 tsp for the mold)
• 115 g granulated sugar
• 3 eggs
• 5 tbsp Milk (3.5% fat)
• 150 g Spelt flour Type 1050
• 50 g ground almonds
• 3 tbsp cocoa powder
• 3 tsp baking powder
• 1 pinch salt
• 3 bananas
• 1 tbsp Lemon Juice
• 1 Vanilla bean
• 200 g cold whipped cream
• 1 sachet whipped cream stabilizer
• 250 g Greek yogurt

Instructions

1. 1.

   Grate the dark chocolate coarsely. Cream butter and 100 g of sugar with the whisk attachment of a hand mixer for a fluffy consistency. Gradually add eggs and milk, mixing everything.

2. 2.

   Thoroughly mix flour, almonds, cocoa powder, baking powder and salt and add to the butter mixture. Mix well. Fold in 50 g grated chocolate.

3. 3.

   Line a springform pan with baking paper, grease the edges. Pour the batter into the pan, smooth it out and bake in a preheated oven at 180 °C (conventional oven 160 °C; gas: level 2-3) for 25-30 minutes. Remove from oven and let cool completely.

4. 4.

   Loosen the cake from the sides of the springform pan. Cut about 1 cm around the edge of the cake; then hollow out the cake with a spoon about 1 cm deep, leaving a rim of about 2 cm on the outside. Roughly crumble any remaining batter in a bowl.

5. 5.

   Peel bananas, halve them lengthwise and place them tightly together in the hollowed-out base. Sprinkle with lemon juice.

6. 6.

   Halve the vanilla bean lengthwise and scrape out the seeds with a knife. Whip cold whipped cream with whipped cream stabilizer until stiff. Smooth yogurt with vanilla seeds and remaining sugar. Gently fold in whipped cream and remaining chocolate.

7. 7.

   Spread the whipped cream mixture in a dome shape on the base. Carefully spread the cake crumbs over the whipped cream mixture with your hands and press lightly. Keep the mole rat cake cold until serving.