Step 7: Assemble the Cake. Once the cakes are cool, spread half of the creamy custard over the top of one layer. Place the ...

While cake cools, make the crunchy peanut caramel sauce Bring sugar, water, and corn syrup to a boil in a medium saucepan over medium-high, stirring occasionally. Cook, stirring constantly, until ...

For the cake, put 200g 70% dark chocolate in a bowl with 200g softened unsalted butter and melt it over a pan of barely simmering water, stirring every so often. Remove from the heat and leave to ...

Step 6 Enjoy the cake on its own or with slices of banana If your bananas are not ripe, poke the skin of the banana with a fork a few times and place them in the microwave for 30 seconds. Let them ...

3. Eggless Chocolate Banana Cake. No eggs? No problem! This eggless chocolate banana cake uses ripe bananas for natural sweetness and a moist, tender texture. It is a quick and easy way to use ...

Slice remaining banana lengthwise into 3 equally thick planks and place on top of cake, cut sides up. Sprinkle batter, as well as bananas, with 1 Tbsp. demerara sugar . Step 6 ...

Yield: 19.5 ounces (560 grams); enough for two 10-inch tart shells. Place the butter, salt, sugar, egg and almond flour in a medium-size mixing bowl. Use an electric mixer set on medium speed to ...

Add dry ingredients to banana mixture and whisk until batter is smooth and thickened slightly, about 1 minute. Fold in nuts, then scrape batter into prepared pan; smooth surface. Lightly sprinkle ...

Instructions. Preheat your oven to 175°C (350°F) and grease a 23 cm x 13 cm (9 in x5 in) loaf pan with non-stick cooking spray. In a large bowl, whisk together the sugar, molasses, oil, eggs ...