Ingredients
- 3 pieces egg (At room temperature)
- half cup brown sugar + half cup white granulated sugar (Brown sugar will provide that chewy brownie texture)
- 1 cup milk
- 1 cup vegetable oil
- 3 tablespoons salep powder (The biggest secret to keeping the cake as moist as a sponge)
- 3 tablespoons cocoa
- 1 packet vanilla and 1 packet baking powder
- 1.5 cups flour (Due to the binding property of Salep, a very small amount more can be added if necessary by checking the consistency, it should be slightly more fluid than normal cake)1.5 cups milk
- half tea glass vegetable oil (To give the sauce shine)
- half tea glass granulated sugar
- 1 packet (or 2 tablespoons) hot chocolate powder
- 1 tablespoon cocoa
- 1 square packet (60-80 g) dark chocolate (Only at the final stage, to be used for glazing)
Preparation
- Dough Preparation: Beat the eggs and sugars thoroughly with a mixer until they lighten in color and reach a creamy consistency. Add the milk and liquid oil and mix lightly. Be sure to add the flour, cocoa, powdered salep, vanilla, and baking powder by sifting them. Using a spatula, gently fold them in from bottom to top without deflating the air in the mixture.
- Chef's Pyrex Trick: Lightly grease the bottom and sides of the baking dish and sprinkle a thin layer of cocoa (sprinkling un leaves white spots under the cake, whereas cocoa preserves its color). Pour the mixture into the borcam and tap it on the counter 2-3 times to remove the large air bubbles inside.
- Baking and Resting: Bake in a preheated 180 degrees oven for approximately 30-35 minutes (until a toothpick comes out clean). After the cake is baked, remove it from the oven and let it rest on the counter until it reaches room temperature. (Important: We will pour the hot sauce over the cooled cake.)
- First Stage Sauce (Filling): When the cake has cooled, take all the sauce ingredients except for the dark chocolate into a saucepot. Stir until heated over medium heat. The moment it begins to boil completely, turn off the heat. Pour most of this hot and flowing sauce (setting aside a small amount at the bottom) over the sliced cake that you have poked holes in. The cake will absorb this thin sauce like a sponge in seconds.
- Second Stage Sauce (Bitter Glaze): Immediately break and throw the dark chocolates into the hot sauce you have set aside in the bottom of the pot. Without turning on the stove, stir until the chocolate melts with its own heat and reaches a thick and shiny consistency.
- Plating: Place the cake on a serving plate. Arrange fresh banana slices on top and pour the thick dark chocolate sauce you prepared over the bananas towards the cake. Finally, sprinkle crumbled baby biscuits to complete the balance of wet and crunchy textures. Enjoy your meal!
Comments and Reviews
Please sign in to comment.
Comments
busetatlilari
• 05.11.2026 21:56Uzun zamandır buna benzer bir tarif arıyordum. Görüntüsü tam pastane vitrini gibi olmuş.
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 20 min
- Cooking: 30 min
- Servings: 4
- Published: 05.11.2026
Recipe Images
Recipe Author
Yaren Dağdelen
1 recipes
Emireymenyolac
• 05.11.2026 22:02siteye hoşgeldiniz,,ilk 5 yıldız benden :)