Wednesday, March 19, 2014

Chocolate caramel banana mousse cake



This was one of my sons birthday cakes. He loves bananas, and he especially loves them in desserts. One of his favorite is Banoffee pie. And although I am not a big fan of bananas, I cant argue on this one. I eat it too, and I love it. Its so hard to resist the gooey caramel, bananas, whipped cream, and chocolate shavings.
So, I decided to make him a cake that will have similar ingredients, but that will be more elegant and sophisticated. And I was so happy with the result. Its two layers of chocolate sponge cake with pecans, that I soaked with rum syrup, chocolate mousse, dulce de leche mousse, and banana slices.

For sponge cake:
6 egg yolks
125 gr sugar
3 egg whites
50 gr flour
25 gr cocoa powder
50 gr pecans + 50 gr sugar (grinned together in food processor until fine powder)
50 gr hot melted butter

Preheat oven to 350F/180C. Combine the egg yolks with half of the sugar and beat until light and fluffy.
Using clean bowl whip the egg whites with other half of sugar until stiff peeks. Sift the flour and cocoa powder together over egg yolk mixture. Scoop about one third of the meringue on top and quickly and thoroughly mix it with a rubber spatula. Add remaining meringue and gently fold it into the batter. When almost completely incorporated, add pecan and sugar powder, and fold until completely mixed. Slowly pour the melted butter over the batter and fold it in. Bake in two 9 inch / 23 cm pans lined with parchment paper for 20-25 min until spongy.






Brushing syrup:
6 tablespoons water
1 tablespoon sugar
3 tablespoons rum

6 bananas

Chocolate mousse:
350 gr heavy cream
1 tablespoon sugar
100 gr chocolate
3 egg yolks
1 teaspoon gelatin
2 tablespoons cold water
First bloom gelatin in cold water. When its ready melt it in a microwave or in the hot water bath.
To make the mousse, bring 100 ml of  cream to a boil. Add chocolate and stir as it melts. Add melted gelatin.
Whisk the egg yolks with sugar until frothy and fold into the chocolate mixture. Cool to 95F/35C.
Whip the remaining cream until stiff and fold in the chocolate mixture.

Dulce de leche mousse:
350 ml heavy cream
1 egg
150 gr dulce de leche
1 teaspoon gelatin
2 tablespoons water
vanilla
Bloom gelatin in water, and dissolve in microwave or in hot water bath.
Heat  150 ml of cream with the lightly beaten egg for 10 min to 158F/70C. Mix constantly. Add dissolved gelatin, dulche de leche and mix until incorporated. Whip the remaining cream until stiff, and fold in the chocolate mixture.



To assemble the cake, brush chocolate sponge layer with brushing syrup. Put it in the spring form cake pan. Layer it with sliced bananas ( I needed 3 smaller bananas per layer, and mixed them with few drops of lemon juice to prevent them from discoloring ). Pour the chocolate mousse over bananas, and put it in the freezer until you make dulce de leche mousse.
Soak second sponge layer with brushing syrup. Put it on the top of the chocolate mousse. Layer it with sliced bananas, and pour dulce de leche mousse on top. Put it in the fridge overnight to set.
I decorated it with chocolate colar and with whipped chocolate cream.

30 comments:

  1. Divim ti se kad uspjevas ovakvu divotu praviti i odrzat liniju...torta je jako fina,svi sastojci su prihvatljivi kod mojih ukucana..tesko se odluciti sta vise isprobati.

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    1. Hvala Mirce, linija i ja vodimo tesku borbu, ali guramo nekako :))))
      Bas mi je drago da ti se svidja tortica :*

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  2. E, ovu sam čekala! Em volim banane u kolačima, em je tu i karamel! Znači... :)))

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    1. Ja nisam ljubitelj banana, ali ovo je bila prava rapsodija ukusa :)
      Gagulcence :*

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  3. Znam jos nekoga kome je rodjendan uskoro i ko obozava Banoffee pie, moja cerka !

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    1. Eto i vi imate kandidata. Ja nisam ljubitelj banana, ali ovo je stvarno odlicna torta :))

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  4. Ako bih morala da biram izmedju vocne i cokoladne torte, opredelila bih se za vocnu, a ova tortica sadrzi i cokoladu i voce, pun pogodak:)

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    1. Ja ne biram mnogo, samo nek je dobara torta ;)))))
      Dodacu ti tanjiric, pa probaj parcence :)

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  5. Bas je posebna, svi sastojci su tako suptilo ukomponovani, a prezentacija uvek savrsena.:)))

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  6. Kada bih rekla da je super, to bi bilo nedopustivo. Ovo je fabulozno i potpisujem Lanin komentar...

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    1. Hvala Nale, bas mi je drago da ti se svidja :*

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  7. Mamá mmmmmm bueno ☺ http://coccinellecreative.blogspot.it/

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  8. Jao Ljiljo, što je lepa!!! :) Možda ću ju praviti Ići za rođendan. Naručio je tortu od banana... :)

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    1. Miki, glupo je da je hvalim i namecem, ali, ja skoro da ne jedem banane, a u ovoj sam se torti udavila. Meni je super :)

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  9. Que bella torta se ve muy deliciosa y perfecta,abrazos

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  10. Gledam, čitam, ...., volim banane ali svježe, u kolačima baš i ne, a u ovoj torti bi ih mogla zavoljeti, jednako kao što sam zavoljela samu tortu na prvi pogled i na prvo čitanje, Ljiljo ova torta izgleda prekrasno i vjerujem svaku riječ o odličnom okusu !

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    1. Hvala Branka. Drago mi je da ti se svidja. I ja kolace sa bananama godinama nisam jela. Kad sam bila mala, otisli smo bili na neko slavlje, i posluzili su tortu koja je predugo stajala i banane su bile prokisle. Smucilo mi se od tad za sva vremena, grozno je bilo. Tek sam nedavno opet pocela, i bude fino kad su lepe i sveze :)

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  11. Gospodo Ljilja ,dali se moze dobiti prevod? Unapred hvala

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  12. Moze, evo dopisacu vam ovde skracenu verziju :)
    Za korice, umutite 6 zumacna sa 75 gr. secera dok ne dobijete penastu smesu. Umutite sne od 3 belanca sa 75 gr secera. Prosejte 50 gr brasna sa 25 gr kakaa, pa dodajte smesi od zumanaca. Lagano promesajte. Tome dodajte sne od belanaca. Kada se smesa ujednaci, dodajte 50 gr pecan oraha (ili obicnih) pomesanih sa 50 gr kristal secera. Promesajte. Na kraju dodajte 50 gr otopljenog vruceg putera. Sve lagano promesajte i izlijte u 2 kalupa postavljen papirom za pecenje velicine 23cm i pecite oko 20-25 min na 180C.
    Pecene korice ohladite, i natopite sirupom od 6 kasika vode, 1 kasikom secera i 3 kasike ruma.
    Preko korica stavite narezane banane koje ste poprskali limunovim sokom da ne bi pocrnele. Za svaku koricu su mi otisle po 3 banane, znaci, ukupno 6.

    Za cokoladni krem: 1 kasicicu zelatina potopite u 2 kasike vode da nabubri, pa otopite na pari.
    Otopite na pari 100 gr cokolade sa 100 ml slatke pavlake. Dodajte joj otopljeni zelatin.
    3 zumacna umutite sa 1 kas secera. Dodajte smesi od cokolade i ohladite na 35C. Ulupajte 250 ml slatke pavlake i pomesajte sa smesom od cokolade.
    Natopljenu koricu stavite u kalup, preko poredjajte banane, pa preko toga izlijte cokoladni mus. Stavite u zamrzivac dok napravite karamel krem.

    Za karamel krem:
    Natopite 1 kasicicu zelatina sa 2 kasike vode. Otopite na pari.
    Lagano umutite 1 jaje, pomesajte sa 150 ml slatke pavlake, i zagrevajte neprestano mesajuci dok ne dostigne temperaturu od 70C. Sklonite s vatre, dodajte otopljeni zelatin 150 gr dulce de leche. Mesajte dok ne dobijete ujednacenu smesu. Ulupajte 250 gr. slake pavlake, i pomesajte sa ohadjenim kremom. Tortu izvadite iz zamrzivaca, stavite drugu naopljenu koricu preko koje ste stavili bananu, izlijte mus, i dobro ohladite, najbolje preko noci.
    Dekorisite po zelji.

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  13. ima jedna porukica za tebe na mom blogu,virni kad stigneš ;-) bilo bi mi drago da prihvatiš izazov jer imaš tako divnih recepata.ljubacccc jaki Ljiljo !

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  14. Gospodo Ljiljana :) vidim da ste preveli ovu krasnu torticu, puno hvala :) Pozdrav

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  15. Fanatstična je ali baš baš.Podelila sam na Fejsbuk.Pozdrav

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  16. Iz jedne druge tudjine, srecan Uskrs!

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    1. Hvala puno Jelena, srecan i vama.
      Bas si me obradovala :)

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  17. Prelepa, raskošna, kod tebe uvek lepo i uredno dekorisana! Svaka čast stvarno!

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