Sunday, March 07, 2010

Hazelnut, chocolate & banana cake

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When I pre-grease the cupcake molds, instead of flour I added unsweetened desiccated coconut, so you'd see some of it stick on the cakes.

One banana.

Not a bunch, only a single one. I was in awe when I saw a lady buy one banana (that when I was still new in Barcelona).

In the countries that I used to live, we often buy a bunch or at least half a bunch of bananas, later on we stuff ourselves silly... So that moment my reaction from feeling odd was quickly turning into feeling appreciated, appreciate the fruit sellers in Barcelona are so flexible.

I only need one banana in this cake as this time I am not aiming for very banana-y and wet cake. I wanted my cake nutty, chocolate-y, moist (that's the banana for) and still spongy (that's one banana for). Right before serving drizzle some warm chocolate glaze, we all would forget to complain the still winter-y weather!

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Recipe of Hazelnut, chocolate and banana cake (yield 5 - 6 cupcakes)

  • 1 cup flour
  • 1/2 cup of finely ground hazelnut
  • 1/2 cup sugar
  • 1 1/2 tsps baking powder
  • a pinch of salt
  • 1 egg
  • 100 g butter, soft
  • 1 Tbp corn oil
  • 1 medium/ medium-small banana, mashed
  • a small handful of chocolate chips, roughly chopped (if you don't add the glazing, you may add a bit more chocolate chips as the cake itself isn't too sweet)

For the chocolate glaze: 130g dark chocolate (finely chopped), 2 Tbsps butter, 2 - 3 Tbsps corn syrup

Directions:

  1. Pre-heat oven to 350F, pre-grease the cake molds with butter and flour (I used coconut), or simply line them with cupcake paper
  2. In a large mixing bowl, combine flour, hazelnut, baking powder and salt, set aside
  3. In another mixing bowl, beat the butter and sugar until light anf fluffy. Then coperate with the egg, corn oil and the mashed banana, set aside.
  4. Combine the flour mixture, the butter mixture and the chocolate chips. The batter is soft and paste-like, fill the cake molds 3/4 full. Bake them ... sorry I forgot to check the time... but check the done-ness by inserting a toothpick in the center, if it comes out almost clean, the cake is done then.
  5. Unmold the cakes, cool off completely on a rack. Wrap them well and keep in fridge overnight (the flavor would develop further). Since the cakes have a dome top, if you intend to present them more nicely or add the glazing, slice off the top, turn the bottom side up.
  6. To make the glazing: melt the chocolate over the double-boiler, then add the butter and syrup until everything combines nicely. Pour the hot/warm glaze over the cakes.

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15 comments:

Rosa's Yummy Yums said...

So cute and tempting! A marvelous combination!

Cheers,

Rosa

indosungod said...

I know exactly what you mean Gattina, take my baking powder for instance what do I do with a 10z can? 1 banana is good if thats all you need.

The cakes are so darn cute. You are an artist!

Xiaolu @ 6 Bittersweets said...

These are darling little cakes. Love the look of the glaze and I'm certain they tasted divine :).

Happy Cook said...

At the moment i am not making anything with chocolate as hubby is on a diet a sort of diet :-)
Next month i am sure gonna make this. I buy sometimes 1 banana as I am the only one who likes to eat them, hubb and daughter ets them if it is in a fruit dalase or in baking.

FoodTherapy4Me said...

Great presentation!

Ginny said...

Beautiful!

ChichaJo said...

Wonderful combination - chocolate, hazelnut, and banana...all things I love! Abnd I just so happen to have one banana in the freezer :)

pigpigscorner said...

They are so lovely!

Parita said...

Wow these mini cakes look so cute and delicious!

pity said...

Gattina, these are wonderful, they look so appetiing and delicious, well done, cheers from london

Cynthia said...

I love banana but not chocolate so much but you make me want to have this so much!

Cynthia said...

I love banana but not chocolate so much but you make me want to have this so much!

Kitchen Butterfly said...

The photos are stunning....all of them. I love the different stands for the cakes and the styling...and they look delicious too!

Spice Rack said...

Blanie White Brownie is Yummy. I love to pair that with my spicy chicken, with lots of vegetable, herbs and spice from my spice rack.

Sunshinemom said...

I make banana cakes too but who would have thought it could look as beautiful as this! Am trying out some soon in cupcake form.