This lazy cake (some call it biscuits au chocolat or gateau froid) without doubt, will be a staple in your fridge. When talking about winning combos, we shouldn’t undermine the marriage power of chocolate and banana!
A classic lazy cake is already a hit, I always wondered how it will turn out if i stir in some bananas, and here is the day i dared trying it. Trust me it’s heaven in your mouth.
All you need is:
- 75g butter
- 200g dark chocolate chopped
- 1/2 cup good quality cocoa powder
- 1 cup caster sugar
- 2 bananas ripe (mashed with a fork)
- 40 pieces biscuit marie
Heat butter and chopped chocolate until melted, you can do it in a heat prood bowl in the microwave or simply in a pot on a medium heat. Stir in cocoa powder and sugar, whisk until sugar is melted. Take off the heat then add bananas and finally crush each biscuit in 4 and toss in the chocolate banana sauce.
Fold gently so you don’t crush the biscuits in tiny pieces until all of them are well coated. Line a loaf pan with plastic wrap to put the biscuits and chocolate, this way it will have a rectangular shape, easy to cut. Depending on how thick you want your cake to be, use the convenient mold size, mine is 11¨. With the back of a spoon (or your hand) shape the mixture in the loaf pan.
Refrigerate at least for 3 hours, take it out, unwrap, cut in slices using a sharp knife and savor!
Some people like to sprinkle over icing sugar before serving, it’s not a bad idea actually, it makes it look more festive and appetizing. You can serve with roasted walnut as well, it goes well with chocolate and banana.
It’s a new recipe to add in my creations, i am sure i will revisit more often, it’s a real pleasure to the palate. When you try it, i would love to have your opinion, don’t hesitate to write for me.
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Posted in dessert
Tagged bahamas, banana, beirut, biscuits au chocolate, blog, blogger, chocoholic, chocolate, chocolicious, doha, easy and fast, food blogger, food photography, food porn, how to do, jaymmy, lazy cake, lebanon, marmite et ponpon, no bake, qatar, recipe
Christmas comes once a year with lots of yummy treats, it’s the season of 10452 calories. Who cares?! Forget about counting calories and indulge in these heavenly treasures, i promise you they are addictive!
Treat yourself with these exquisite dark chocolate truffles with a hint of whiskey. cv, fTreat yourself this Christmas with these exquisite dark chocolate truffles with a hint of whiskey. hggYou will need:
- 500g dark chocolate (cut in small pieces)
- 1/3 cup heavy cream
- 2 tbsp butter
- 1/3 cup whiskey
- dash of salt
- unsweetened cocoa powder for rolling
Combine chocolate, cream and butter in a microwave safe bowl. Heat in 20 seconds intervals, stirring between each.When the chocolate is completely melted and the mixture is smooth and glossy stir in the whiskey and salt and combine. Refrigerate for at least 3 hours before shaping the truffle into your desired size of balls. Roll them on a bed of cocoa powder and store them in a sealed container in the refrigerator.
Better served chilled. Store them in the refrigerator up to one week, but i bet it won’t last for one day. You can also roll them on chocolate sprinkles or take it to the next level by rolling them on red or green vermicelli to have Christmas colors.
It could be a nice gift for christmas, wrap them in a nice box and share this pleasure with your loved ones. Homemade gifts are the best!
If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.
Posted in dessert, DIY, special occasions
Tagged christmas, dark chocolate, DIY, easy and fast, food blogger, jaymmy, lebanon, marmite et ponpon, qatar, recipe, whiskey truffles