This cake is an easier to bake version of the classic dessert. We have decorated with grated chocolate, but you could use chocolate curls, chocolate chips or more caramel.
Ingredients
300g Butter
6 Eggs
1 Banana
Dark Chocolate as needed
300g Caster Sugar
300g All Purpose Flour
1 ½ teaspoons Baking Powder
2 tablespoons Caramel
2 teaspoons Vanilla Extract
320ml Whipping Cream
150g Caramel
Tools
Oven
Parchment paper
Cooling rack
Prospero
Rectangular pan - 11 x 7"
Kenwood bowl - prospero
Method
Pre-heat oven - 180°C
Grease and line a clean rectangular pan with parchment paper
Attach K Beater
Add caster sugar, butter, egg, all purpose flour, baking powder, caramel and vanilla extract to the Kenwood Bowl
Mix with splashguard fitted until light and fluffy - 3 min, Speed 2
Pour mixture into rectangular pan
Bake until skewer tests clean - 25 min, 180°C
Remove from oven and let cool - 5 min
Transfer onto cooling rack and let cool
Transfer banana to the rectangular pan
Clean Kenwood Bowl
Attach Whisk
Add whipping cream and caramel to the Kenwood Bowl
Whisk with splashguard fitted until soft peaks form - 50 sec, Speed Max