Small dark chocolate Gravy  and banana fondants (no added sugar)

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.

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