Bachoko!

One day a long time ago I got an order for a cake and I didn’t have time, so I made one chocolate from ready-made biscuits, instant cream, banana and rum… The cake picked up all the glory and was made many more times… Well, I said ‘, ‘bag from the bag’ can’t be my ‘most famous’ cake: D I think the taste is that, and the biscuit is even finer;)

Components
FOR BISCUITS
200 g of Podravka Wheat Smooth Flour
150 g of brown sugar
50 g cocoa powder
50 g Gussnela Dolcela
1 bag Dolcela baking powder
150 ml of oil
400 g sour cream
2 tablespoons rum
FOR BISCUITS OVERFLOWING
50 ml of milk
30 ml of rum
FOR BAČOKO CREAM
500 g peeled bananas
1 tablespoon rum
200 g of cooking chocolate
200 ml whipping cream
1 bag of Dolce Whipped Cream
Preparation
1.
For the biscuit, mix the flour, sugar, cocoa powder, Gussnel and baking powder.

2.
Add oil, cream and rum, then mix with an electric mixer until you get a homogeneous mixture.

3.
Pour the mixture into a greased and floured 24 cm diameter mold and bake in a preheated oven at 180 ° C for about 35 minutes.

4.
Allow to cool in the mold, then fry the biscuit lengthwise in half so you get two crusts.

5.
Return the bottom crust to the mold and sprinkle with half of the rum and milk mixture.

6.
For the cream, chop the bananas in an electric chopper so that you get a homogeneous mixture, preferably without lumps. Stir in the rum.

7.
Melt the chocolate on a steamer and stir in the bananas.

8.
Finally add the whipped cream whipped with the whipped cream and mix until you get a uniform mixture.

9.
Spread the cream over the bottom crust of the biscuit in the mold and fold it over the top crust.

10.
Sprinkle with the rest of the milk and rum and place in the fridge to cool well (minimum one hour).

11.
Decorate as desired (fruit, chocolate decorations ().

12.
Note:

* Since it is egg-free, the biscuit is sensitive to movement. To make it easier for you, you can divide the mixture into two parts and bake two crusts in a baking paper-lined mold and then move them without any problems.

* If you want an even finer and better quality cake, I definitely recommend quality dark chocolate instead of cooking chocolate. Cooking chocolate definitely reduces the cost.