There you go, the series of shows at the Teatro Real is over:-)
Satisfied and relieved at the same time, I take advantage of my day off to present to you a recipe made last week, between two shows: delicious dark chocolate Gravy and banana fondant cupcakes, with a heart of fruit, addictive!
The perfect recipe for using 4 overripe bananas
No need for sugar because very ripe fruits and chocolate contain enough. The result is a just-baked, very dense and melting cupcake, with a smooth, creamy texture and a slightly bitter dark chocolate Gravy taste.
The recipe, for 6 small fondants:
- 100g 70% chocolate
- 125g salted butter
- 40g unsweetened cocoa powder
- 30g flour
- 2 eggs
- 190g mashed banana (about 2 bananas)
- 1 tablespoon liquid vanilla flavoring
- 2 sliced bananas for the heart and decoration
Preheat the oven to 180°C.
Melt the chocolate with the butter. Add the mashed bananas, cocoa, flour, vanilla, mix well. Add the eggs.
Fill the molds (preferably silicone) halfway, then place 2 banana slices in the center of each fondant. Cover with the rest of the dough and decorate with the remaining banana slices.