Chocolate Banana Cake
In this eye-catching cake, the classic flavors of banana and chocolate are combined with caramel, hazelnut, and passion fruit. With textures ranging from creamy to crispy, each slice offers an incredible experience.
- Level:
-
Difficult
- Makes:
-
2 Yield
- Shelf life:
-
2 days
- Conservation:
-
Refrigeration at 4°C/39°F
Banana and Passion Fruit Marmalade
Ingredients: Banana and Passion Fruit Marmalade
-
5.1 ozBananas, cubed
-
0.9 ozpassion fruit puree
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3.9 ozBanana purée
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0.4 ozsugar
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0.1 ozpectin NH
Preparation: Banana and Passion Fruit Marmalade
- Heat the bananas and both purées to 40°C (104°F).
- Premix the sugar and the pectin together and add to the purées in the saucepan once the preparation reaches 40°C (104°F). Then bring the whole preparation to a boil.
- Once the mixture is boling, remove the mixture from the heat and pour 135 g (4.76 oz) into the mold.
- Use an offset spatula to evenly spread the marmalade. Tap the mold on the table to make sure it is evenly filled.
- Freeze until solid.
Tools
- Cooktop
- Saucepan
- Metal Tray
- Offset spatula
- Scale
- Spoon
- Infrared Thermometer
- Silicone Savarin Mold: 15 cm (6”) circumference
- Spatula(s)
Banana and Passion Fruit Crémeux
Tools
- Metal Tray
- Scale
- Thermomix®
- Spatula(s)
Banana Bread
Tools
- Knife
- Parchment paper
- Offset spatula
- Mixing bowl (s)
- Silicone mat
- Tabletop mixer, mixing bowl and a paddle attachment
- Ring cutters: 8.5 cm (3.35”) and 15 cm (5.9”)
- Spatula(s)
- Sifter
Exotic Salted Caramel
Chocolate and Hazelnut Crispy
Tools
- Metal Tray
- Knife
- Microwave
- Offset spatula
- Mixing bowl (s)
- Palette knife
- Rolling pin
- Plastic Sheets
- Ring cutters: 7 cm (2.8”) and 16 cm (6.3”)
- Spatula(s)
Pâte à bombe
Tools
- Tabletop mixer, mixing bowl and a whisk
- Thermomix®
- Spatula(s)
Sao Thomé Dark Chocolate Mousse
Tools
- Cooktop
- Saucepan
- Microwave
- Piping Bag
- Scissors
- Mixing bowl (s)
- Scale
- Infrared Thermometer
- Tabletop mixer, mixing bowl and a whisk
- Spatula(s)
Pre-Assembly
Tools
- Metal Tray
- Offset spatula
- Silicone Savarin Mold: 18 cm (7”) circumference
Spraying Mixture
Tools
- Cooktop
- Saucepan
- Spatula(s)
Dark Chocolate Leaves
Tools
- Metal Tray
- Parchment paper
- Offset spatula
- Ladle
- Plastic Sheets
- Small and medium size leaf-shaped cutters
- Spatula(s)
Green Chocolate Leaves
Tools
- Metal Tray
- Parchment paper
- Offset spatula
- Ladle
- Plastic Sheets
- Small and medium size leaf-shaped cutters
Cocoa Glaze
Tools
- Cooktop
- Saucepan
- Thermometer
- Immersion blender
- Piping Bag
- Scissors
- Infrared Thermometer
- Spatula(s)
Final Assembly
Tools
- Metal Tray
- Parchment paper
- Offset spatula
- Cake ring
- Knives or metal brush
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