How to make chrispy chocolate toffee banana cake


Melt 150g sugar with 150g butter at low heat until the sugar dissolves.

Put 250g smash/crispo (crispy chocolate) in a food processor, and blend with 50g melted, cooled, butter.

Use this blend to cover the bottom of a 20 cm cakeform.

When the sugar is dissolved - mix in a can of sweet condensed milk. Make sure to stir all the time, bring it up to boil and keep on (while whisking) for 5 minutes. Cool it a bit.

Pour the toffee over the crispy chocolate and put the form in the fridge for at least 1 hour.

Split the bananas and put them on top of the toffee. Cover with whipped cream.

Drizzle some chocolate on top.


Watch the video: Soft Moist Banana Caramel Cake Recipe


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