Banana Split Torte (No Bake)

Steps

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1. 1
   Melt 100g of butter on low heat on the stove. Meanwhile, crush 200g of chocolate biscuits in a food processor until coarse crumbs form, or place them in a plastic bag and crush with a rolling pin.
   ▶ ≈0:30
2. 2
   Mix the melted butter with the crushed biscuits until the mixture resembles wet sand. Place a torte ring on parchment paper and pour the mixture into it. Press gently and evenly with a burger press or the bottom of a glass to create a compact base.
   ▶ ≈2:55
3. 3
   Prepare the filling: combine 500g quark, 400g cold cream, 80g powdered sugar, 1 tsp vanilla extract, and 9 tsp stabilizer (or gelatin) in a bowl. Beat with an electric mixer until the mixture is creamy and holds soft peaks.
   ▶ ≈4:39
4. 4
   Peel 4 bananas carefully, keeping the peel intact. Slice thinly while holding them against the peel, then gently slide the slices into the cream mixture. Drizzle with lemon juice to prevent browning. Add 100g dark chocolate shavings and fold in gently.
   ▶ ≈8:20
5. 5
   Pour the cream mixture into the prepared torte ring and smooth the surface with a spatula. Use an offset spatula to gently scrape along the inner edge of the ring to create a smooth, clean side.
   ▶ ≈14:23
6. 6
   Prepare the chocolate topping: divide 200g dark chocolate couverture into two portions (about two-thirds and one-third). Melt the larger portion in a bowl over hot water. Once melted, add the remaining unmelted chocolate and stir to temper. Add 30g coconut oil to give shine and make slicing easier.
   ▶ ≈16:21
7. 7
   Pour the melted chocolate over the torte and smooth with a spatula. Gently tap the torte ring to remove air bubbles. Refrigerate for at least 1 hour if using stabilizer, or 4 hours if using gelatin or agar-agar.
   ▶ ≈17:24
8. 8
   After chilling, gently lift the torte ring and remove the parchment paper. Slice using a warm knife, using an offset spatula to help transfer slices to serving plates. Warm the knife with a hot cloth between cuts for clean edges.
   ▶ ≈22:41