Chocolate love cake

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

Beat the eggs with the sugar until a white, airy 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 baking paper and pour the batter in.

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

For the ganache
Boil 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: this gives a nice shine to the ganache.

For the finishing
Turn the heart over 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 plate, spread the top with the mashed bananas, cover with the next layer of biscuit. Spread again and continue building like this.

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

Let it set in the refrigerator for half an hour.

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