Looking for a dessert that combines rich chocolate flavors with creamy textures and fresh fruit? This delicious Malaga Tart Cake is perfect for any special occasion or simply to satisfy your sweet cravings. With a moist chocolate cake base, a luscious cream layer, and a topping of fresh bananas and silky ganache, this dessert is sure to impress your family and friends. Follow this detailed recipe to create a stunning and delectable tart that will be the highlight of any gathering. Let’s get started on making this delightful treat!
Ingredients:
For the Cake:
- 2 large eggs
- 1 tea glass of sugar (100 ml)
- 1 tea glass of milk
- 1 tea glass of oil
- 1 cup (200 ml) + 1 heaping tablespoon of flour
- 2 tablespoons of cocoa
- 1 packet of baking powder
For the Cream:
- 1/2 liter of milk
- 1 tea glass of granulated sugar
- 1 egg yolk
- 1 packet of vanilla
- 1 tea glass of flour (tea glass measurement is 100 ml)
- 100 ml liquid cream
For the Ganache:
- 150 grams of dark chocolate
- 150 ml liquid cream
Other Ingredients:
- 7-8 bananas
- 1 tea glass of milk (optional, for soaking the cake)
Preparation:
- For the Cake:
- Beat the eggs and sugar until creamy.
- Add the milk and oil, and continue beating.
- Sift in the baking powder, cocoa, and flour, then add to the mixture and beat until smooth.
- Generously grease the tart pan with melted butter and pour in the batter.
- Bake in a preheated oven at 170°C (338°F) for 15-20 minutes. Use a toothpick to check for doneness as baking times can vary.
- For the Cream:
- In a saucepan, combine all ingredients except for the liquid cream and whisk well.
- Cook on the stove until it thickens, then let it cool.
- Once cooled, add the liquid cream and beat until smooth.
- For Assembling:
- Remove the cake from the oven and let it sit for 10 minutes before taking it out of the pan. Soak with 1 tea glass of milk if desired.
- Pour all the cream over the cake and arrange the bananas as shown in the picture.
- For the Ganache:
- Heat the cream in a pan until it reaches boiling point, then reduce to the lowest heat.
- Add the chopped chocolate and stir until it melts and combines. Let it cool for half an hour.
- Pour the cooled ganache over the cake, spreading some on the sides for a complete cake appearance.
- Let the cake rest in the refrigerator. Decorate with 50 grams of melted chocolate using the double boiler method and sprinkle with green pistachios.
- Refrigerate for 3-4 hours or overnight before serving. Enjoy!
