Ingredients

Brownie

60 grams (2.10 ounces) dark chocolate
80 grams (2.80 ounces) butter
1 whole egg
3 egg yolks
50 grams (1.75 ounces) sugar
30 grams (1.05 ounces) flour
25 grams (0.90 ounces) cocoa powder
We recommend:

Crunchy layer

150 grams (5.30 ounces) walnuts
110 grams (3.90 ounces) sugar
40 grams (1.40 ounces) milk chocolate

Caramel layer

50 grams (1.75 ounces) sugar
150 grams (5.30 ounces) milk chocolate
300 grams (10.60 ounces) cream (33-35%)
7 grams (0.25 ounces) gelatin
3 bananas
We recommend:

Banana mousse

170 grams (6.00 ounces) banana puree
500 grams (17.65 ounces) cream (33-35%)
250 grams (8.80 ounces) mascarpone
200 grams (7.05 ounces) powdered sugar
30 grams (1.05 ounces) vanilla sugar
3 egg whites
100 grams (3.55 ounces) milk
22 grams (0.80 ounces) gelatin
We recommend:

Instructions

Step 1

Prepare the brownie base:

Step 2

1. Finely chop the chocolate and melt it together with the butter. Allow it to cool slightly. You can use a microwave or double boiler for melting.

Step 3

2. In a separate bowl, mix the whole egg, egg yolks, and sugar. Whip with a mixer at maximum speed until the mixture is fluffy and has thickened considerably.

Step 4

3. Gradually add the melted chocolate to the egg mixture while continuing to mix.

Step 5

4. Sift the flour and cocoa powder, then fold them into the mixture using a spatula until it is well combined.

Step 6

5. Pour the batter into a baking ring with a diameter of 8 inches, spreading it evenly. Bake in an oven preheated to 300°F (150°C) for about 20-25 minutes. Let it cool completely.

Servings

Serve this delightful Banana Caramel Crunch Cake at your next gathering for a show-stopping dessert! 🎉

Presentation Tips: After allowing the cake to set in the fridge overnight, remove it carefully from the mold. Decorate the top with fresh banana slices, nuts, or a drizzle of chocolate ganache to give it a professional look. For an extra touch of elegance, sprinkle a pinch of edible gold dust. 🌟

Perfect Pairings: This cake pairs beautifully with a piping hot cup of coffee or a frothy cappuccino. Feeling fancy? Serve with a side of whipped cream or a scoop of vanilla ice cream. 🍨

Storage: Should you have any leftovers (although we doubt it!), store them in an airtight container in the fridge. This cake stays fresh and delicious for up to 3 days.

Equipment

Variations

Looking to adapt this recipe to suit different dietary needs? Here are some fabulous options!

Gluten-Free: Simply replace the flour in the brownie base with an equal amount of gluten-free flour blend. Ensure all other ingredients, including the chocolate, are labeled gluten-free. 🌾🚫

Vegan: Swap out the butter and cream for plant-based versions, such as coconut cream for whipping. Replace the eggs and egg whites with aquafaba (chickpea water) for the same fluffy texture. For gelatin, use agar-agar as a substitute. 🥥🌱

Faq

  • How do I avoid burning the caramel?

    Keep the heat medium and avoid stirring unnecessarily to prevent crystallization. Have your cream ready to pour in once the caramel reaches a golden-brown color.

  • Why is my mousse not setting properly?

    Ensure your gelatin is fully dissolved before mixing it into the mousse and allow ample time for chilling in the fridge.

  • Can I prepare this cake in advance?

    Yes! The cake tastes even better after it has had time to set. Make it the day before and let it rest in the fridge overnight.

  • How do I get smooth layers?

    Use a spatula to even out each layer before refrigerating. The acetate film around the mold can also help you achieve clean and sharp edges.

  • What’s the best way to cut the cake?

    Use a sharp, clean knife, and wipe it with a warm cloth between cuts to get neat slices.

  • Can I substitute milk chocolate with dark chocolate?

    Absolutely! Dark chocolate adds a richer flavor and can balance the sweetness of the caramel and banana layers.

Nutrition facts

BANANA MOUSSE CAKE
Recipe Yield:12 servings
Calories:Approx. 475 calories per serving
Calories (Min - Max):450 - 500
Total Fat:30g
Saturated Fat:15g
Protein:6g
Total Carbohydrate:45g
Total Sugars:40g