Banana Caramel Chocolate Mousse Cake
1/4 cup (30g) all-purpose flour
¼ cup (30g) cocoa powder
1/2 tsp (2g) baking powder
1/4 tsp (1g) baking soda
1/4 tsp (1g) salt
Whisk to combine
1 ripe medium banana (80g)
Mash with a fork
1 egg
2 tbsp (30g) sugar
2 tbsp (30g) brown sugar
1 tsp (5g) vanilla extract
3 tbsp (42g) vegetable oil
Mix until well combined
Add mashed banana
Incorporate flour mixture
8 inch (20cm) pan, greased and lined with parchment paper
Bake at 350°F (180°C) for 10-12 minutes until a toothpick inserted into the center comes out clean
let cool completely
2/3 cup (70g) pecans
Toast at 300°F (150°C) for 15 minutes
cut into smaller pieces
1 large banana (130g)
cut into thick slices
½ cup (100g) sugar
1 tbsp (15ml) water
Place over medium-high heat
cook without stirring until sugar dissolves and gets a caramel color
2 tbsp (30g) whipping cream
Add banana slices
1 tbsp (15g) butter
1/2 tsp (3g) salt
toasted pecans
Spread over the cooled cake
leave a 1/2 inch (1cm) border
Refrigerate until the mousse is prepared
2 tsp (8g) gelatin powder
3 tbsp (45ml) cold water
let it swell for about 5 to 10 minutes
8 oz (230g) caramelized white chocolate
2/3 cup (160g) whipping cream
Melt over bain-marie
Dissolve gelatin over low heat
Mix with melted chocolate
Let cool to room temperature
1 1/2 cup (360g) whipping cream (35% fat), chilled
Whip until soft peaks form
Add melted chocolate
Mix to combine
Add a ring and line with acetate sheet
Pour the mousse over the cake
Smooth the top
Refrigerate for 4-6 hours or overnight
Whipped Coffee Cream
St honore tip
Pipe a flower starting from the center
Mini chocolate rocks
Banana chips, crushed
caramelized chocolate curls