← All recipes

🍰 Classic Mole Cake

610 kcal · 30 min · 4 servings

Classic Mole Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Attach the whisk to the food processor. Carefully separate the eggs, keeping the whites and yolks apart. Put the egg whites into the bowl. Whip them with the measuring cup for 4.5 minutes on speed 4 until stiff. After 2.25 minutes, add a pinch of salt through the feed chute. Gently fold the egg whites into a separate bowl and chill. Clean the food processor thoroughly.
  2. 2. Grease a springform pan with butter and dust it lightly with flour. Preheat the oven to 180 degrees. Put the egg yolks, soft butter in pieces, and cane sugar into the clean bowl. Mix everything with the measuring cup for 1 minute on speed 4 until foamy. Sift flour, cocoa, and baking powder over the mixture. Add the ground hazelnuts. Process everything with the measuring cup for 1 minute on speed 4 to form a smooth dough. Use a spatula to push the dough from the sides to the center. Mix again for 15 seconds on speed 4. Fold in 50 grams of chocolate sprinkles.
  3. 3. Pour the dough into the prepared springform pan. Bake the cake for about 30 minutes. Check for doneness with a wooden skewer: Insert it into the center. If it comes out clean, the cake is done. Extend the baking time if necessary.
  4. 4. Remove the cake from the oven. Let it cool in the pan for about 10 minutes. Carefully release the cake from the pan. Place it on a wire rack and let it cool completely for about 1 hour. Rinse the food processor cold and thoroughly.
  5. 5. Reattach the whisk. Put cold cream, cream stabilizer, and sugar into the bowl. Whip the cream without the measuring cup for 1.5 minutes on speed 4 until stiff. Watch the process closely, as the time depends on the temperature and fat content. Gently fold in the remaining chocolate sprinkles.
  6. 6. Hollow out the center of the cooled cake base with a spoon to a depth of about 1 cm. Leave a 2 cm wide border around the edge. Crumble the removed dough pieces roughly with your hands.
  7. 7. Peel the bananas. Cut them in half lengthwise. Drizzle them with lemon juice to prevent browning. Place the banana halves in the hollowed center of the cake. Spread the whipped cream in a dome shape on top. Cover the cream with the dough crumbs. Finally, dust the cake with cocoa. Enjoy!

Nutrition per serving