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Chocolate Banana Roll Cake

A delightful roll cake combining rich chocolate and ripe bananas, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: French, International
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 3 pieces eggs Separated into whites and yolks
  • 250 ml whipping cream Divided into two 250 ml portions
  • 150 g dark chocolate Divided into two portions, 125g for the filling and 25g for topping
  • 150 g sugar For the cake batter
  • 75 g flour All-purpose flour
  • 75 g cornstarch For added texture
  • 1.5 tsp baking powder
  • 2 pieces ripe bananas Drizzled with lemon juice
  • 1 tsp lemon juice To keep bananas vibrant
  • 1 packet vanilla sugar For added flavor
For serving
  • Fresh raspberries Fresh raspberries Optional topping
  • Extra whipped cream Extra whipped cream Optional topping
  • Cocoa powder Cocoa powder Optional for garnish

Method
 

Preparation
  1. In a small pot, heat 250 ml of cream and add 125 g of dark chocolate. Stir continuously until melted and smooth.
  2. Set the chocolate cream aside to cool.
  3. Separate the eggs. Beat the egg whites until fluffy, then gently incorporate cold water and vanilla sugar.
  4. In another bowl, beat the egg yolks and sugar until foamy. Gradually stir in flour, cornstarch, and baking powder.
  5. Fold in the beaten egg whites carefully to maintain fluffiness.
  6. Pour the batter onto a lined baking sheet and bake at 200°C (392°F) for 10-12 minutes until golden.
Assembly
  1. Once baked, roll the cake with a damp towel to cool.
  2. Drizzle sliced bananas with lemon juice.
  3. Beat the cooled chocolate cream until airy, then spread over the cake, and lay the bananas on top.
  4. Roll the cake back up and whip the remaining cream until stiff for topping.
  5. Spread the whipped cream on top of the rolled cake and drizzle with the remaining melted chocolate.
Chilling
  1. Refrigerate the cake for flavors to meld before slicing and serving.

Notes

Store in the fridge for up to three days, ensuring it's covered to maintain freshness. Serve with raspberries or extra whipped cream for an elegant touch.