I’ve decided to use a new SM Gostyń cream to bake the “chocolate mole hole” cake. Do not add any sugar or cocoa to this cream. I baked the sponge in a large cake mould and use a lot of cream because I wanted a large cake. I usually apply small cake moulds and use 500 ml cream. You find below my sponge recipe and each one can use their favourite sponge cake for this cake:)
- 1/2 glass flour
- 3/4 glass sugar
- 4 eggs
- 60g melted SM Gostyń butter
- 3 spoons cocoa
- pinch of salt
- 4 spoons mascarpone cheese
- 700ml SM Gostyń chocolate cream 30%
- 6 bananas
- Melt butter in a saucepan and leave to cool.
- Separate the whites from the yolks.
- Beat the whites with a pinch of salt until stiff. Then, gradually add sugar and mix all the time. After adding the whole sugar, gradually add the yolks. Slowly and alternately pour the melted butter and add flour and cocoa. Mix gentle until they make a smooth mass.
- Slip the cheesecake into the cake mould with baking paper and bake for about 25 minutes at 180°C.
- After baking, remove paper from the sponge cake and leave to cool.
- Slip the cooled sponge cake onto the serving plate, cut the top off (you may also remove some inside) and put the peeled bananas.
- Whip cold cream until stiff. At the end of whipping, add some mascarpone cheese (before adding to cream, grind the cheese with a spoon to avoid any particles in the mass and save time). Slip onto bananas and form a mole hole.
- Crush the cut sponge cake pieces to crumble, scatter the top and gently combine with cream.
- Leave in the fridge for several hours (preferably, chill overnight) to stiffen.