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  • 1 9inch butter chocolate cake or devil’s food chocolate cake, split in half.
  • Profitteroles:
  • 1 c. water
  • Pinch of salt
  • 1/2 c. butter
  • 2 tbsp. sugar
  • 1 c. all-purpose flour
  • 3-4 eggs
  • 1 tsp. baking powder
  • Filling:
  • 300ml heavy cream
  • 2 tbsp powder sugar
  • 1 banana
  • 2 tbsp powder sugar
  • Sugar glaze:
  • ½ cup sugar
  • 1 tbsp water
  • 4 tbsp crushed hazelnuts
  • 2 tbsp cocoa powder
  • Cream layer:
  • ½ cup heavy cream whipped with 2 tbsp powder sugar to soft peaks
  • Top chocolate layer:
  • 16 oz plain chocolate, chopped
  • 1 ½ heavy cream
  • 2 tbsp butter


  1. Place half of the split cake in a loose cake ring on your serving platter and set aside.
  2. Grease and flour a baking sheet. Combine water, salt, butter and sugar in a saucepan. Bring to a boil. Remove from heat. Add flour and baking powder all at once. Cook, stirring vigorously until mixture leaves sides of pan, about 1 minute. Remove from heat. Turn into a large bowl. Add eggs, one at a time, beating well after each addition until smooth and shiny. Let cool.
  3. Drop batter by spoonfuls in 2 inch rounds onto prepared baking sheet or squeeze through a decorating bag with large round tube. Bake on middle oven rack at 400 degrees for about 40 minutes. Make a small hall on each immediately after baking. Let cool.
  4. Whip cream with the powder sugar until soft peaks. Mash the banana with the rest of the powder sugar and fold into the cream. Place the filling into a piping bag fitted with a long thin nozzle and pipe each profiteroles cookie with the filling. Put in the fridge while you make the sugar glaze.
  5. Mix sugar and water on a medium saucepan and stir over a medium heat until sugar melts. Let cool slightly and use to coat each cookie on the top. Sprinkle with the crushed hazelnuts. Put in the fridge while you make the chocolate topping.
  6. Heat the heavy cream over low heat until simmering point then pour over the chopped chocolate. Stir until melted. Add the butter and stir again. Let cool completely stirring occasionally until thickened.
  7. Spread whipped cream over chocolate cake half. Arrange enough profiteroles cookies to cover all the surface pressing lightly over them. Pour the thickened chocolate topping over them. Give the cake ring a shake to evenly distribute the chocolate mixture. Arrange 7-8 profiteroles cookies over the top pressing lightly over each. Chill for 4-5 hours. Sift cocoa powder over the top and score into wedges.

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