Banana, Coffee & Chocolate Chunk Cake - Original Beans

Banana, Coffee & Chocolate Chunk Cake

With Cru Virunga

Deep Dark Chocolate

Hints of morello cherries, earthy chocolate and black tea are revealed as this chocolate from Rare Amelonado beans melts in your mouth. The deep flavours embody the spirit of the last mountain gorillas that inhabit Virunga Park. One Bar : One Tree Each purchase of deep Virunga 70% supports our farmers in war-torn Eastern Congo and the protection of Africa’s oldest national park, Virunga.

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Banana, Coffee & Chocolate Chunk Cake

  • persons
  • min.

Thanks for this amazing recipe to Sabrina Ghayour, host of the supper club “Sabrina’s Kitchen”.

Ingredients

  • 3 unit large eggs

  • 3 unit very ripe large bananas, mashed to a fine purée

  • 150 g caster sugar

  • 2 ts vanilla bean paste

  • 1 ts ground cinnamon, heaped

  • 50 ml shots of espresso, cooled

  • 200 g plain flour

  • 100 g ground almonds

  • 1 ts baking powder

  • 200 ml olive oil, plus extra for greasing

  • 100 g dark Original Beans chocolate chunks

  • 340 g smooth or crunchy peanut butter, at room temperature

  • 200 g salted caramel spread

  • 100 g dark Original Beans chocolate, shaved or coarsely grated

  • 1 unit handful of chopped nuts (optional)

Preparation

  1. Preheat the oven to 180°C (160°C fan), Gas Mark 4.

  2. Select a rectangular cake tin measuring approximately 34 x 23cm. Grease the tin and line it with baking paper.

  3. Beat the eggs, bananas and sugar together, then add the vanilla
    paste, cinnamon and coffee and blend until the mixture is
    evenly combined.

  4. Add the flour, almonds, baking powder and olive oil and mix well, then stir in the chocolate chunks. When the mixture is smooth, pour it into the prepared cake tin and
    bake for 45–55 minutes, or until the sponge is golden on top and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin.

  5. Spread the peanut butter across the surface of the cooled cake.
    Drizzle over the salted caramel, then cover with the grated
    chocolate. Refrigerate for 1 hour. Once chilled, sprinkle over the chopped nuts, if using.

  6. To serve, remove the cake from the tin and cut into slices. You can optionally add squirty cream
    on top.

Cru Virunga

Deep Dark Chocolate

Hints of morello cherries, earthy chocolate and black tea are revealed as this chocolate from Rare Amelonado beans melts in your mouth. The deep flavours embody the spirit of the last mountain gorillas that inhabit Virunga Park. One Bar : One Tree Each purchase of deep Virunga 70% supports our farmers in war-torn Eastern Congo and the protection of Africa’s oldest national park, Virunga.

Specifications

Weight
70 g
Cacao percentage
70%
Bean Origin
Virunga National Park, Eastern Congo (D.R.)
Notes
Price (100g)
€5.60

Ingredients

Direct-trade cacao beans*, cacao butter*, (cacao 70% minimum), raw cane sugar* (*certified organic)

Average Nutritional Values

EN Cru Virunga 70%
ORGANIC DARK CHOCOLATE
NUTRITION FACTS
Per 100g	
	           
Energy:   2401 kJ / 573 kcal
Fat:  43g
Thereof Saturated fat: 26g
Carbohydrate: 45g
Thereof Sugars: 29g
Dietary Fibre: 11g
Protein: 7g
Salt: 0,03g
Iron: 12mg

PROTECT THE LAST 800 MOUNTAIN GORILLAS DEEP IN CONGO

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