Easy Creamy Banana Chocolate Torte

Preheat oven to 180°C (350°F) top and bottom heat (convection: 160°C/320°F). Line a 26 cm springform pan with parchment paper.

Beat eggs, sugar, and salt on high speed for at least 4 minutes until foamy. Mix flour and cocoa powder, then gently fold into the egg mixture.

Pour the batter into the prepared pan and bake in the lower third of the oven for about 25 minutes. Let the cake cool on a wire rack.

Place the cooled cake on a serving plate and surround with the springform ring. Beat crème fraîche, sugar, and vanilla sugar until smooth.

Soak gelatin sheets in cold water according to package instructions. Squeeze out excess water and dissolve the gelatin with 2-3 tablespoons of the crème fraîche mixture in a small pot over low heat.

Stir the warm gelatin mixture into the crème fraîche mixture. Whip the heavy cream until stiff peaks form and gently fold into the cream mixture.

Peel bananas and cut each lengthwise in half. Arrange the banana halves cut-side down on the cake, leaving a 1 cm border around the edge.

Spread the cream mixture evenly over the bananas. Refrigerate the cake to set.

Chop the dark chocolate. Heat the cream until just boiling and pour over the chocolate. Let stand for a few minutes, then stir until smooth.

Allow the glaze to cool for 2-3 minutes, then pour over the cake and spread evenly. Refrigerate for at least 1 hour before serving.