Cake mole hole with bananas

8 servings
6 hours

Ingredients. For filling, it is advisable to take market cottage cheese, fatty, which is cut, and not crumbled, then the mousse will be with a more creamy texture. I had a shop: non-acidic, but grainy, and these grains remained in the filling. Delicious, but I didn't like the view too much.

Let's start with the chocolate sponge. Heat the oven to 180 degrees. Sift the flour into a bowl along with cocoa and baking powder.

Separate proteins from yolks. Mix the yolks with sugar and beat until the mass brightens.

Pour in the warm milk without stopping to beat with a whisk.

In a separate container, beat the whites until a stable lush foam.

Pour a mixture of flour and cocoa into a container with yolks in small portions.

Pour in the dry mixture until it is over. It should turn out a thick homogeneous dough.

Place protein foam on top.

Gently mix in circular movements. The dough will become more liquid and filled with air bubbles.

Cover the bottom of the detachable shape with baking paper, do not lubricate the walls with anything. Pour out the dough and put in the oven for 35 minutes. Readiness to check with a wooden stick: it should come out almost dry, without stuck dough lumps. Get the biscuit and let it cool in the form of 1. 5-2 hour.

For the filling, pour the gelatin with water and let it swell. Then heat in a water bath until the gelatin dissolves in the liquid.

Put the cottage cheese in the bowl of the food processor, add sugar and one banana broken into pieces, puree everything until homogeneous.

In a separate container, beat the cream so that bubbles appear. Cream of such fat will not rise into lush mass, but this is not necessary. Pour a gelatin solution into a thin stream, continuing to beat. This whole thing splashes terribly, so I didn't take a picture further: add curd banana mass to the cream and beat everything to homogeneity. It turns out a liquid enough mixture that you need to put in the refrigerator for 1 hour for it to "grab. "

Remove the cooled biscuit from the mold and immediately put it on a dish on which the cake will be served. Scrape out the middle with a teaspoon, leaving the bottom 7-10 mm thick and high sides.

Mix cognac with 1 tsp water, soak them with biscuit.

Lubricate the bottom with a small amount of curd filling.

Peel the remaining bananas and place them tightly in a recess in the base.

Lay the curd filling on top, forming a semblance of a dome.

Sprinkle the cake with the biscuit crumb that remains from forming the base. Press it slightly with your hands to the wet filling, make sure that the dome is even on all sides. Send the cake to the refrigerator for a few hours, or better - for the night.