Chocolate Love Cake

For the chocolate biscuit
Preheat the oven to 190 °C.

Beat the eggs with the sugar until a white, fluffy mixture.

Sift the flour, cornstarch, and cocoa over it and gently fold in with a spatula.

Place the baking pan on the baking sheet lined with parchment paper and pour the batter in.

Bake for 30 minutes, remove from the oven and let cool on a cold surface.

For the ganache
Heat the milk with the cream and honey and add the vanilla pod.

Break the chocolate into pieces in a mixing bowl and pour the hot milk over it. First, remove the vanilla pod from the milk.

Stir well until the chocolate is completely melted.

Mix in the butter: it gives a nice shine to the ganache.

For the finishing touches
Turn the heart upside down so that the flat bottom is on top.

Cut the biscuit horizontally into two levels with a large knife, so you have three nice slices.

Mix the bananas with the rum.

Place the bottom slice of biscuit on a cake stand, spread the top with the mashed bananas, and cover with the next layer of biscuit. Spread again and continue building like this.

Spread the top layer with the ganache and fill all the gaps between the different layers all around with the ganache.

Let it set in the fridge for half an hour.

Remove, place the heart on a rack, and pour the rest of the ganache over it. Place a dish or plate underneath, as the chocolate will drip off!