Chocolate cake with caramelized bananas, caramel sauce and hazelnuts by chef Yiannis Lucacos


For the chocolate cake

In the mixer, beat the butter and sugar with the mixer on high speed until whipped. Add the eggs one by one, waiting for the mixture to homogenize before adding the next one. Reduce the speed and add the melted chocolate coating. Stop the mixer and clean the walls and bottom of the bowl with a pastry spatula.

With the mixer on low speed, add the flour slowly, waiting for the mixture to homogenize again before adding the next dose. Place in a prepared cake mould 30×10 cm and bake in a preheated oven at 160 ° C for about 30 minutes. The cake is ready when we dip a small knife inside and it comes out almost dry, with a little moisture.

Take it out of the oven and after leaving it to cool a bit, turn it over on a grill until it cools completely.


For the caramelized bananas

Place a non-stick pan over medium to high heat. Add half the water and sugar and make caramel. Once the water is homogenized with the sugar and you start to create a light syrup, turn up the heat and add the bananas.

Let the bananas bake on one side for about 1 minute. Turn and cook for 1΄ minute more carefully so that they do not soften too much and dissolve. Once you see that the bananas have absorbed the caramel, douse with the brandy and add a little water. Lower the heat, add the butter and stir until incorporated into the caramel and create a rich sauce.


* You can use any nuts you want and combine garnish with ice cream or dried fruit.