Ingredients
Cake
- 760g Cake Flour
- 665g Sugar
- 500g Banana Puree
- 320g Eggs
- 250g Butter (melted)
- 200g Dark Chocolate Chips
- 100g Cocoa Butter
- 90g Milk
- 10g Lemon Juice
- 10g Baking Powder
- 5g Vanilla
- 5g Baking Soda
- 5g Salt
Bananas
- 100g Cocoa Butter
- 40g Rum
- 8 Bananas (sliced)
Peanut Butter Cream
- 410g Cream (35%)
- 300g White Chocolate Couverture
- 280g Pure Peanut Butter
- 260g Egg Yolks
Chocolate Mousse
- 1,200g Cream (35%)
- 900g Dark Couverture Chocolate
- 400g Milk
- Glaze with Dark Chocolate Chips (melted)
Directions
Cake
- Sift the cake flour, sugar, cocoa butter, baking powder, baking soda and salt together. Set aside.
- Mix the milk, banana puree, eggs, lemon juice, vanilla, melted butter and dark chocolate chips together.
- Add flour to the banana mix and stir for about 1 minute.
- Pour into a pan lined with parchment paper.
-
Bake for 20 minutes at 345˚F, or until firm.
Bananas
- Sauté in a non-stick pan. Set aside until cool.
Peanut Butter Cream
- Bring cream to a boil.
- Pour in the egg yolks and bring back to 185˚F.
- Add in the pure peanut butter.
- Add in the white chocolate couverture and blend with immersion blender. Cover and cool in the refrigerator.
- Whip up into a light cream once it has fully cooled.
Chocolate Mousse
- Boil the milk and then pour over the dark couverture chocolate. Let sit for 1 minute then emulsify.
- Whip cream to a soft peak.
- Mix half of the cream to the ganache, mix. Then add the rest and fold.
Assembly
- In mousse frame, line bottom with mold of your choice.
- Spread a layer of the chocolate mousse, then a layer of the cake.
- Spread peanut butter cream and the roasted bananas over.
- Cover with more chocolate mousse and top with another cake layer.
- Glaze with melted dark chocolate chips and decorate as desired.