00:10I'm going to show you something hard to believe. Why? Because it's made without an oven in a pan
00:17with just three ingredients and in just a moment. And pay attention, it doesn't use flour and we're
00:25also going to rescue those bananas that are saying, do something with me already.
00:35That's what they are. These are the main characters. The riper they are, the better.
00:43In fact, those work great too. The ones that often end up in the trash because nobody wants to eat
00:48them anymore. In this case, you'll remember the ingredients by heart, but if you want to write
00:53them down, now is the time. So I'm going to take these three bananas. I had them in the fridge
01:02because they were getting soft. I peel them and leave them whole in a large container where it's
01:13easy to work without making too much of a mess.
01:20We're not going to complicate things with tools. Fork. And just like that.
01:28It's important to use a fork. We don't want to mash it too much. So don't use a blender to
01:33save time.
01:35It would end up too runny and you'd lose the texture, which is kind of the key today.
01:43And don't worry. It won't take you too much time either. Nor too much work.
01:52Right away, you have a thick puree like the one you see here, which is made of nothing but pure
01:58banana.
02:02And we're also going to use egg. Hey, you want to make it healthy too?
02:08No problem. You can skip the egg and replace it with peanut cream, also called peanut butter, or manny butter.
02:17No fuss. No complications. We just crack two eggs right here. And with the same fork, without making any more
02:25mess, we mix them.
02:27Of course, we can give it an extra touch of flavor if we want, with a splash of vanilla extract.
02:33And then, mix it up. We want the yolk and the white to break up and blend with the banana
02:40mash or banana puree.
02:42Well, I don't know. What would you call it?
02:45The second main ingredient, you can probably guess it clearly.
02:50Of course, the chocolate.
02:54Here, I have 150 grams or three quarters of a chocolate bar.
02:58As you can see, I've chopped it up a bit, and today I'm going to melt it in the microwave.
03:03The trick to doing it in the microwave is to heat it in short intervals and stir.
03:11If you do this a couple of times, you'll quickly have melted chocolate with hardly any mess and pretty fast.
03:23I'd recommend not heating it too much so you don't risk burning it.
03:28It's better to leave the pieces like this, because thanks to the residual heat from the rest,
03:34just by mixing, it'll turn liquid in a moment.
03:40I'm using regular baking chocolate with 50% cocoa, but you can use whichever you prefer.
03:48And the chocolate flavor is just perfect for us,
03:52because if we were going to turn some sad bananas into something delicious,
03:56what better way to do it than with dignity?
04:00As you might have guessed, there's no mystery to it.
04:03Just add the chocolate to this banana and egg mixture.
04:10And be careful, because you could make a version with two or three tablespoons of pure cocoa powder
04:15and skip the chocolate.
04:17That would make it even healthier.
04:34Once the three are combined, it's starting to take shape.
04:38Thanks.
04:45Cream is ready.
04:46Now, I'm going to tell you how I prepare the pan.
04:48In this case, it's 20 centimeters in diameter.
04:51What I do is spread it with butter.
04:55It's going to give it a wonderful cake-like texture
04:58and will make sure it comes out of the mold perfectly.
05:03Once the pan is greased with butter
05:06and the liquid is spread,
05:08it's time to cook.
05:10But don't rush.
05:11Do it over lotion.
05:16Now, you just have to pour all the cream into the pan
05:19and put it on the stove.
05:22You're going to set it to medium-low heat?
05:26And you're going to let it cook.
05:29The only little trick is to remember
05:32to leave it, like I said,
05:34on medium-low heat
05:35and covered so it acts
05:37like an oven.
05:40Yeah, I agree with you.
05:42One of the hardest things to have in the kitchen
05:44is patience.
05:46And now all we can do
05:47is have a little bit of it.
05:49Yeah, I know that for you,
05:51four, five, or ten minutes is nothing.
05:54But try being like this.
05:57Staring at a pan non-stop for those minutes.
06:00It feels like an attorney.
06:03It could already be ready after five minutes,
06:05but in my case,
06:06it took almost ten.
06:08But this detail will help you flip it.
06:11I run a pastry spatula
06:13right along the edge
06:14and it will make it easier for you
06:17so it slides better.
06:19Another trick is to have the plate a little damp.
06:22That way you can flip it more easily.
06:26And once it's set on one side,
06:29we've flipped it,
06:30we cover it,
06:31and cook it a little more
06:32until you see that it's completely set.
06:37Same trick.
06:38We run the spatula along the edge
06:40and this is ready.
06:43We take, we take a board,
06:45and once it's cold,
06:47you take it out of the mold.
06:51You could also do it while it's warm,
06:53but don't do it when it's too hot
06:55so it doesn't fall apart completely.
06:59And then to the fridge or refrigerator
07:02because this dessert,
07:03when it's cold,
07:04I'm telling you,
07:05it gets so much better.
07:09After a few hours or the next day,
07:13decorate it
07:14and enjoy your amazing
07:15three-ingredient dessert.
07:19An important detail
07:20is not to eat it now.
07:23Even though
07:25I really want to.
07:29Do you dare to make it?
07:34And that's because
07:35when it cools down,
07:36the chocolate will firm up a bit
07:38and it'll end up like that
07:39English dessert they call fudge
07:41or fudge, fudge,
07:42or whatever you want to call it,
07:44which is pretty intense.
07:53You can already see
07:54if that banana and chocolate mixture
07:57we made at the beginning,
07:59in the end,
08:00it's even going to look like cake.
08:11Well, I'm going to have a problem
08:13with all of this.
08:14This is just too good
08:17to be made so simply.
08:19Just with bananas
08:20that were already super ripe,
08:22chocolate,
08:23and some eggs.
08:29And now I want to know something.
08:32Would you make it
08:33just like this
08:34or would you add
08:35any extra ingredient?
08:37Look how moist it is.
08:40I think it's already
08:42dangerous enough like this.
08:43Anything else is
08:43dark and very differently.
08:43I think it's very easy.
08:44I like the formula
08:44I hope you do
08:44and if you do
08:45it's really dark.
08:45This thing is
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