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Chocolate Bananas Foster Cake with
Orange Foster Caramel Sauce

 


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Chocolate Banana Foster Cake with
Orange Foster Caramel Sauce

Great Chefs of the South:
From the Television Series Great Chefs of the South
August 1997, Cumberland House Publishing

William C. Greenwood
The Jefferson
Washington, D.C.

Will Greenwood combines the tastes of New Orleans' beloved
Bananas Foster -- bananas and rum -- with chocolate, oranges,
and Grand Marnier, creating a towering dessert with layers of
cake, pastry, and mousse.

Serves 4

Chocolate Banana Cake:
2 cups all purpose flour
1 tablespoon baking powder
1/3 cup cocoa
1/3 cup unsalted butter, at
room temperature
2 cups sugar
3 large eggs

Mousse:
1 cup bananas
1 teaspoon gelatin
1/3 cup banana rum
1/2 cup cream
1/3 cup granulated sugar

Orange Foster Sauce:
2 teaspoons lemon juice
1/2 cup Grand Marnier
1/2 cup orange juice
3 tablespoons butter
1/2 cup water
1/2 cup sugar

Chocolate Ganache:
2 tablespoon corn syrup
1/2 pound semi-sweet
chocolate pieces
1/3 cup heavy cream

Puff pastry rounds
2 whole bananas
1/2 cup granulated sugar
2 cups vanilla ice-cream

To make the cake: Preheat the oven to 350 degrees F. Butter a cookie sheet, and dust lightly with flour. Sift together the flour, baking powder,
and cocoa powder. In bowl of an electric mixer set on medium high speed, combine the butter and sugar, mixing until creamy. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients and blend
well. Spoon the batter onto the prepared pan, smooth the top with a rubber spatula, and bake in the until a toothpick inserted in the center is clean
when removed, about 20 minutes. Let the cake cool in the pan, set on a
wire rack, for 10 minutes. When cake is cooled, cut enough rounds to cover bottom and sides, and top of four individual 6-inch rounded molds. The cake can be made up to three days ahead, but cut it into rounds just before using.
To make the mousse:
In a small bowl, sprinkle gelatin over banana rum
and let rest 5 minutes. Place this mixture over hot water in the top of a double boiler, and heat until it melts. In the bowl of a food processor puree the bananas. Gradually add the pureed bananas to the gelatin. Place heavy cream in the well-chilled bowl of an electric mixer fitted with a chilled
balloon whip, and beat on high speed until peaks just begin form, about
1 minute. With mixer on low speed, add sugar and whip until soft peaks form, about 2 minutes. Be careful not to overwhip or the mousse will be grainy. Add whipped cream to the bananas by gently folding in cream,
1/2 cup at a time.
To make the ganache
: In a medium saucepan, combine cream and corn syrup, and bring to boil over medium heat. Remove from heat and add chocolate pieces, stirring until chocolate is melted and mixture is smooth
and shiny.
To make the sauce:
In a medium saucepan set over medium heat, bring
the sugar and water to a boil, and cook until the mixture reaches a light brown color and a caramel is formed, about 8 minutes. Remove from heat, add the Grand Marnier, orange juice, and the butter, and return mixture to the stove. Over low heat, bring to slow boil, and cook until the mixture to becomes liquid again, about 1 minute.
To make the puff pastry
: Preheat oven to 350 degrees F. Grease a large sheet with softened butter. With a rolling pin, roll puff pastry until thin and place on prepared pan. Cover pastry with a second clean cookie sheet in order to prevent pastry from rising. Cook in the preheated oven 5 minutes,
or until golden. Remove from oven and allow to cool. Top with a ring of overlapping banana slices, and sprinkle with 1 tablespoon of sugar. Place pastry under broiler for about 4 minutes, or until sugar just begins to caramelize.
To assemble
: Line the bottom and sides of the molds with cake rounds. Sprinkle cake with 1 tablespoon of Grand Marnier. Fill molds with the banana mousse, placing it inside the cake. Place a final piece of cake on
top of the mousse, sprinkling again with Grand Marnier, and refrigerate molds until set, about 30 minutes. Turn the molds upside down onto a
rack set over waxed paper to unmold. Pour the chocolate ganache over
the the cake bombes until they are completely covered. Refrigerate until
set, about 45 minutes to 1 hour. Place one bombe on each individual
dessert plate. Place a puff pastry round on top of each bombe. Pour
1/2 cup of the orange foster sauce around each bombe, and finish with
a scoop of ice cream placed on top. Garnish with 2 strips of orange zest
and sprig of fresh mint.


Featured Archive Recipes:
Bananas Foster (Brennan's Original)
Bananas Foster Cheesecake
Bananas Foster Pound Cake
White Chocolate Banana Bread Pudding
with Boozy Caramel Sauce

 

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