Bring cream and chopped couverture to a boil while stirring. Leave to cool in the refrigerator. This will take about 2 hours. In the meantime, you can prepare the cake.
Whip cream-chocolate mixture with a mixer to a chocolate cream.
The cookie
Separate the eggs and preheat the oven to 180° top and bottom heat.
Whip the egg whites with a pinch of salt. After stirring for 2 minutes, slowly add 3/4 of the sugar. Beat egg whites until well stiff.
Mix flour, baking powder, cocoa, cornstarch and sift through.
Beat the egg yolks with the remaining birch sugar. Beat until the mass has doubled
Gently fold the beaten egg whites into the egg yolks
Step by step fold in the dry ingredients
Put it in the cake tin and bake for 25-30 minutes.
Remove the cake from the oven and then immediately turn it upside down and remove from the mold after cooling.
Cut the sponge cake into three parts. The cake must be completely cooled before you continue. Chop 1-2 bananas.
Spread a layer of chocolate cream on the cake base. Fill the banana pieces into the cake
Place the next sponge cake on top. Spread the top and sides of the cake with chocolate cream.
Now put the cake in a cool place for 2 hours, so that it is really well done.