Ingredients

For the dough

- 300 g of flour

- 100 g of sugar

- 100 g of buttetr (keep it cold!)

- 1 egg + 1 yolk

Caramel:

- 100 grams of sugar -- 4 tablespoons water

- 60 ml whipping cream -- 30g soft butter

Chocolate Filling:

- 250g dark chocolate -- 50 g butter

- 2 eggs -- 2 tablespoons honey

- 4-5 ripe bananas

Chocolate Coating:

- 100g dark chocolate

- 125 grams whipping cream

- 30 g butter

Chopped 100g of cold butter and add it in a bowl with 300g of flour. Mix them with your hands or helped with a mixer until the butter is well mixed in small pieces with the flour. Add one entire egg, one yolk and add 100g of sugar.

Mix everything with your hads until obtaining solid ball.

Wrap the dough ball with plastic paper and leave it in the refrigerator for 30 min. Make the dought flat.

Melt some butter in a cake pan and add the dought, make the border nice. Put an alluminium foil ovet it and add some beans.

Half bake the dough. Cook for 15 min in the oven at 180°C (370F).

Make the caramel: put sugar and water in pot and mix until it gets a caramel color and gets thick. Slowly add the cream and mixing.

Remove from heat let cool a bit and add the butter.

Prepare the top filling: melt the chocolate and butter in microwave (30 sec at a time – careful not to burn the chocolate).

Mix with honey. Cool slightly and stir in the 2 eggs.

Pour the caramel on the half prepared crust. Slice the banana to stripes, spared on the caramel and pour over the chocolate.

Bake for 15 minutes at 180°C (370F) until filling stabilizes (and still quivering slightly in the center). Cool slightly.
Make the chocolate coating: Boil and pour cream over the chocolate, when cooled slightly add the butter, and pour over the cake.