Instructions

• Preheat the oven to 175°C/ 325°F. Grease the base 26cm springform pan with butter and flour or with parchment paper.
  
• In a large bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form. Add a pinch of salt and half of the sugar, continue beating until the whites are stiff and glossy; Set aside in the fridge.
  
• In another large bowl, beat the room temperature butter with remaining sugar and vanilla sugar until creamy (for about 3 minutes). Add the yolks one at a time and beat for 20 seconds after each addition.
  
• Add the flour, cocoa, espresso powder , baking powder, and milk. Beat to incorporate on low speed.
  
• Add the egg white to the batter, using a spatula to fold in, just until evenly combined.
  
• Pour and spread the batter evenly on the prepared spring form pan. Bake for 25-30 minutes in the preheated oven. Once baked, let the cake cool completely onto cooling-rack.
  
• Gently scoop out cake with a spoon to a depth of 1,5cm and leaving a rim of about 1,5cm. To ensure a neat rim, cut round the cake with tip of a knife before scooping out the middle.
  
• Crumble the scooped out cake in a bowl and set aside. The crumbs will be the soil topping later on.
  
• In a large bowl, whip the heavy cream together with stabilizer, powdered sugar and vanilla sugar on high speed until stiff. Fold in the chopped chocolate.
  
• Peel the bananas, half lengthwise and lay flat side down onto the hollowed out cake.
  
• Add the heavy whipping cream on top and distribute evenly, form a mount on top like a mole hill.
  
• Cover the cream with the scooped out cake crumbs.
  
• Let the cake chill at least 2 hours in the fridge before serving.