Cake with banana and chocolate mousse

Description

Today I would like to dedicate this eternal theme - the combination of chocolate with banana. The cake that I present to you, unbelievable. This is one of the most delicious cakes I have had the chance to do. The author, of course, Stelios Parlare.

Ingredients

Dark chocolate

100 g
Butter

80 g
Chicken egg

5 piece
Sugar

280 g
Nutmeg
Water

50 g
Gelatin

10 g
Banana

800 g
Cream

600 g
Dark chocolate

200 g
Cocoa powder
Flour

15 g

Cooking

First make a base. Take 2 eggs, separate the whites from the yolks. Whisk the whites with 50g of sugar. Eggs combine with sugar just before beating because the sugar "cooks" the egg and the egg may simply not wsbase. 100g of dark chocolate melt with 50g butter in a water bath. Much mass is not heated, as the oil melt - remove from heat.

In warm (not hot!) chocolate-butter mass add the egg yolks, stirring each time.

Add 15g of flour, stir.

At the end of the input parts of the meringue. Stir with a spatula. At first doing this will be difficult, because the mass tight. Try to do it gently with upward strokes and circle.

Pour the batter into the pan diameter 24cm and bake in a preheated 170 degree oven for 15 minutes. Cool.

Now for the bananas. Heat the grill to 250 degrees. Bananas cut into 3-4 pieces, put on a baking tray, sprinkle with a good melted butter (30g) and sprinkle with sugar (30g) and cinnamon (or nutmeg). Keep under the grill until until the sugar has become caramelizing.

Now for the Italian meringue. I'll note that we'll need 100g. From the original products turned out to 260g. You can either reduce the number of source products, or you can decorate the cake with the remaining meringue. It is very well keeps its shape and is perfect for this. Lightly whisk 100g of protein. Stop the mixer.

In a small sauce pan, pour 50g of water and add 200g of sugar. The temperature of the syrup should reach 123-125 degrees.

Those who have no thermometer, the temperature of the syrup you can check by dropping it in a glass of water. To form the balls (not thread and not candied balls). I specifically put syrup in the glass to show it to you.

At this stage, turn on the mixer and in a thin stream, add hot syrup in sbivautsa proteins. Continue whisking for 10-15 minutes, until until the meringue will not become taut and shiny.

Now turn the banana mousse. Whip 300g of cream and leave in the fridge.

Soak in cold water gelatin. Approximately 100g banana puree pour into a saucepan and heated on very low heat, stirring constantly.

Add the squeezed out gelatine in the warmed banana puree and mix well to dissolve.

Banana mass with gelatin which is connected to the main banana puree, stirring constantly.

Warm banana weight gently at first, enter the 100g Italian meringue...

... and then 300g of whipped cream. Mousse briefly aside.

For the chocolate mousse melt in a water bath 200g of dark chocolate and combine with 100g of warmed cream. Stir.

Beat 200g of cream...

... and TIDY by a few connected with slightly warm chocolate mass.

Around the base of the set sidewall forms. Spread on top of bananas.

Distribute on top of chocolate mousse. Put the cake for 10 minutes in the freezer so that the mousse is a bit seized.

Then carefully distribute the banana mousse. Put the cake in the fridge to full hardening. I left for the night. To get the cake from the mold, bending the edges of the dryer and remove it by pulling upwards. Before serving, sprinkle the cake with cocoa.

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