Cooking Steps

1. 

   Step1:Make the bottom first. Prepare 60g chocolate cookies. If it's chocolate filling, scrape it off.

2. 

   Step2:Put the biscuits in a fresh-keeping bag. Roll them with a rolling pin.

3. 

   Step3:Melt the salt free butter and mix well with the biscuits.

4. 

   Step4:Cut a circle as big as the bottom with baking oil paper and spread it on the mold floor.

5. 

   Step5:Pour the biscuits into the mold. Spread the biscuits evenly on the bottom. Use the spoon to help flatten and compact. Refrigerate in the refrigerator.

6. 

   Step6:A big piece of dark chocolate. There's this one at hand. Just use it.

7. 

   Step7:Cut chocolate into small pieces with a knife. The smaller the better. It is convenient to paste the back.

8. 

   Step8:Put the chocolate chips in a bowl.

9. 

   Step9:Put the milk in the microwave for 1 minute. Pour in the chocolate chips.

10. 

    Step10:Stir into chocolate paste and set aside. The smaller the chocolate pieces, the faster they are stirred to make a paste.

11. 

    Step11:The banana is cut vertically from the middle with 100g and then cut 0.5CM Thick semicircle. The rest are cut into 1cm thick discs. You can prepare more. It's put on the surface of the cake at the back. It's not good enough. Anyway, you can eat it right away.

12. 

    Step12:Preheat the oven 170 degrees up and down. Cream cheese softens. Break it up and put it in the egg basin.

13. 

    Step13:Beat cream cheese until smooth.

14. 

    Step14:Cream cheese in several times with sugar and stir well. Stir the sugar a few times after each time. Then stir it in the egg beater and add it again. Two to three times.

15. 

    Step15:Cream cheese with lemon juice and stir well. Add the eggs in two times. Mix well after each time and add the next time.

16. 

    Step16:Pour the chocolate paste into the cream cheese. Stir well.

17. 

    Step17:Add the sifted low gluten flour. Stir until it's all chocolate. No dry powder.

18. 

    Step18:Pour 0.5CM Thick banana slices and chocolate liqueur (none of them) are put into the cake paste.

19. 

    Step19:Mix the banana slices into the cake paste. Mix well.

20. 

    Step20:Take out and make the bottom mold of the cake. Use baking oil paper to make a circle of edges. It is mainly for the convenience of demoulding.

21. 

    Step21:Pour the cake paste into the mold. Shake the mold. Make the surface of the cake paste smooth.

22. 

    Step22:Put the banana slices of the round slices along the edge of the mould. Decorate the surface of the cake paste into a circle. 170 degrees up and dow

23. 

    Step23:

24. 

    Step24:

25. 

    Step25: