Mole Cake

Instructions

• 1
  Preheat the oven to 180–185 °C and line a round cake tin (⌀ 20 cm) with baking paper.
• 2
  Prepare the batter for the base: Separate the eggs into yolks and whites – put the yolks into a bowl and the whites into a taller whipping container. Then, prepare a larger bowl, mix powdered sugar, Dutch cocoa, baking powder, semi-coarse flour, sunflower oil, milk, and egg yolks in it, and whisk the mixture into a smooth batter using a whisk. Next, add a pinch of salt to the egg whites in the whipping container and beat them with a hand mixer on high speed for about 3 minutes until stiff peaks form. Carefully fold the finished egg whites into the batter in the bowl.
• 3
  Pour the contents of the bowl into the lined cake tin, spread evenly over the entire bottom, and bake for 30–35 minutes at 180–185 °C.
• 4
  Remove the baked base from the tin and let it cool for at least 45 minutes.
• 5
  Around the perimeter of the cooled base (approx. 1 cm from the edge), cut out a circle and scoop out the inside of the circle. When scooping, be careful not to damage the bottom of the base, as it must remain intact, otherwise the cake would fall apart. Set the scooped-out batter aside in a bowl.
• 6
  Prepare the filling: Pour the cream into a larger bowl and whip it to a stiff consistency using an immersion blender with a whisk attachment. Carefully fold the quark into the whipped cream, then add grated chocolate and powdered sugar to the mixture and gently mix again.
• 7
  Peel the bananas, halve them lengthwise, and arrange them in the hollowed-out cake base. Spread the prepared filling over the bananas and smooth it with a spatula to make the cake resemble a convex hemisphere. Then, crumble the scooped-out batter over the entire surface so that the filling is not visible anywhere. Place the prepared cake in the refrigerator for at least 3 hours.
• 8
  After chilling, cut the cake into 12 portions and serve.