Chocolate & Banana Layer Cake

NICE TO KNOW

Layer cake inspired by Pierre Herme’s Cryolite cake
You will need 19 cm in diameter mousse mold or mousse ring

COCONUT & ALMOND DACQUOISE

  • Coconut flour – 40 g
  • Almond flour – 60 g
  • Powdered sugar – 90 g
  • Egg whites – 3 pc (90 g)
  • Sugar – 35 g

PREPARATION

  1. Preheat oven to 150C (302F)
  2. In a mixing bowl slowly whisk the egg whites, then gradually increase the speed and add sugar. Continue to whisk to a firm meringue
  3. Place the meringue into a large mixing bowl and fold in sifted powdered sugar, coconut flour, and almond flour, gently mix together
  4. Line baking sheet 40×40 cm with baking paper. Mark two circles 18 cm in diameter. Spoon the dacquoise mixture into a pastry bag fitted with a 13 mm plain nozzle (tip). Pipe two compact spirals fitting circles (starting in the center of each circle) See the picture below. Sprinkle with sifted powdered sugar and leave for 10 min, after sprinkle one more time
  5. Bake for about 30-35 min until golden
  6. Leave to cool

CARAMELIZED BANANAS

  • Brown sugar – 25 g
  • Peeled bananas – 200 g
  • Butter – 20 g
  • Lemon juice – 10 g

PREPARATION

  1. Slice bananas (1 cm thick), brush them with lemon juice from both sides
    2. Melt the butter on a pan, place banana slices into a pan, sprinkle them with brown sugar. Caramelize them quickly, take them off the pan before they get to be soft. Place them into a strainer

CHOCOLATE MOUSSE

  • Water – 30 ml
  • Sugar – 70 g
  • Egg yolks – 3 pc (60 g)
  • Egg – 1 pc
  • Dark chocolate – 175 g
  • Fresh ginger – 3 g
  • Lemon pill – from 1 lemon
  • Whipping cream – 250 g

PREPARATION

1. Prepare your round mold 19 cm in diameter and place it on an even surface.
(If you are using stainless steel mousse ring you will have to cover one side with a plastic wrap, leave other side unwrapped. The inner surface of the ring you will have to cover with cake collar)

2. Put a cream in a mixing bowl and whisk until it forms soft peaks (always use cooled whipping cream)

3. Make pâte à bombe: dissolve sugar in a saucepan with 30 ml of water, bring to the boil and place thermometer in the pan, keep boiling until the sugar syrup reaches 125C (257F). Meanwhile, whisk the yolks with electric mixer until pale and creamy. When the sugar syrup desired temperature remove from the heat, keep the mixer beaters running, drizzle the syrup onto the yolks and beat on full speed for 3-5 min until you have a cooled, firm foam

4. Melt the chocolate over a bain-marie or using a microwave oven (stir the chocolate every 30 sec to avoid burning), mix it with the lemon pill and grated ginger

5. Mix both, until smooth and room temperature, then add whipped cream, mix until smooth – use immediately

TO ASSEMBLE

Pour 1/3 of the chocolate mousse into the mold, place 1 dacquoise biscuit on top of the mousse, gently press it down, pour another 1/3 of the chocolate mousse, place bananas in one layer on top the mousse

Pour the remaining mousse on top of the banana layer, finally – put the second dacquoise biscuit, gently press it down and level off the surface using a palette knife See the picture below

Place the cake in a fridge for at least 8 hours

TO FINISH

After de-molding the cake you can leave it “naked’ and place décor on top or you can cover it with ganache as I did, in that case, you will need to leave the cake in the mold and place it into a freezer for 1,5 – 2 hours

Meanwhile, you can prepare a ganache

DARK CHOCOLATE GANACHE

  • Dark chocolate – 125 g
  • Unsalted butter -100 g
  • Condensed milk – 50 g

PREPARATION

1. Melt the chocolate and leave it to cool (keep it liquid)

2. Whisk softened butter until creamy and light, gradually pour condensed milk, while whisking, then pour chocolate and continue to whisk until smooth – do not overdo

3. You can leave ganache to set overnight in a dry, cool area or use as soon as its cooled

TO FINISH

De-mold the cake, place it on the turntable and using a scraper cover your cake with ganache. Start from the top and continue around the whole edge of the cake, keep scraping and adding more ganache where its needed until the surface is smooth

Place your décor, I used the chocolate sail, covered with edible golden dust
To make a chocolate sail – spoon tempered chocolate onto acetate guitar sheet, spread the chocolate into I thin layer using a palette knife, clip the acetate sheet from one side and give it the desired form, leave to set

Leave the cake to defreeze in a cool, dry area for about 2 hours. 
Hope you liked the recipe and will enjoy the cake as well! Share your impression in the comments!

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