coconut chocolate cube

Required Ingredients:

Dough:
3 eggs
10 dg of sugar
salt (prstohvat)
12.5 dag of flour
1 ½ teaspoon baking powder
1 cup of cocoa
8 - 10 tablespoons of pineapple or milk juice (if desired)

Cream:
4 - 5 bananas (depending on the size)
5 tablespoons lemon juice
8 sheets of gelatin
1 Canned Canned Milk (4.25 dl)
7.5 dg of sugar
3 tablespoons of coconut liqueur
4.5 dl cream
10 - 15 pieces of Rafaello bead

Decoration:
1 - 2 bananas
3 tablespoons lemon juice
5 dag of chocolate for cooking
1 tablespoon of oil
Preparation:

The egg whites together with three tablespoons of water firmly make and gradually add 10 dg of sugar and the funnel salt with continuous stirring. Then continue stirring to add one egg yolk. Combine flour, baking powder and cocoa, add egg yolks and carefully mix with hand (not mixer).
Place the square baking sheet (24 x 35 cm) on the baking sheet, dip the dough and the oven in a preheated oven at 200 ° C for about 10 minutes. Let the baked biscuit drop to cool slightly. Heat the batter with pineapple juice and leave to cool completely.
Four to five bananas (depending on size) are cut into plates and immediately sprinkled with lemon juice (not to get brown). Put banana on the dough. Gelatin soften in cold water.Coconut milk, sugar and coconut liqueur mix smoothly. Remove gelatine, cautiously heat up to dissolve and add coconut milk with continuous stirring. Leave in the refrigerator to cool for about five minutes, or until the cream begins to thicken slightly. Meanwhile, Rafael's balls cut into pieces.
Make the sweet cream firmly and add the coconut cream with the sliced Rafaell and mix well. Sprinkle on bananas, level and leave to cool overnight. Next day cake cut into cubes. Peel bananas on plates and pour lemon juice.
Chocolate should be softened together with a spoonful of oil at a moderate temperature. Place each banana cake on a plate of banana and pour with a little chocolate.