10 medium salted peanuts
5 bananas, sliced
5 eggs, beaten
2 tablespoons instant coconut extract
2 teaspoons vanilla extract
1 teaspoon vanilla extract
1 teaspoon evaporated milk
1 cup cherry-flavored water
1/2 cup vegetable oil
1 tablespoon honey
1 cup heavy cream
1 1/2 cups chopped dark chocolate sliced into 1/2 inch strips
In a large pan, heat peanuts over low heat. Let cool, and invert into serving bowl. Remove and place on serving dish.
Place bananas, eggs, coconut extract, vanilla extract, evaporated milk, chopped chocolate bars, on a muffin. Fold whipped cream over bananas until they are completely set. Spread over bowl. Spread remaining cocoa mixture over peanuts, creating funnel shape. Seal edges of tube with wire or plastic sandwich tool. Place 1 of egg on top of cake completely, and refrigerate until set. Roll tube up inside tube. Store in refrigerator. Cut pastry into 6 rounds or roughly 3 inch squares. Place round on serving plate. Fill with cream. Fry until set, about 2 minutes. Remove from oven. Remove pastry from sides of piece, and cut into 5 inch square. Wrap cake tightly in foil to prevent any air from escaping. Garnish with whipped cream. Brush cream over top. Refrigerate overnight; serve immediately.