Sweet Banana and Choc Gateau
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 5 h. 5 min.
Ready in
Ingredients
for
12
- For the Sponge Cake
- 5 eggs (separated)
- 1 cup powdered sugar
- ¼ cup all-purpose flour
- 0.333 cup Corn starch
- ¼ cup cocoa powder
- For the Filling
- 1 ½ Tbsps Brandy
- 1 ½ Tbsps Almond liqueur
- 6 leaves gelatin (soaked in cold water)
- 2.333 cups semi-sweet chocolate (70% cocoa, roughly chopped)
- 4 cups cream (30% fat)
- ½ cup powdered sugar
- 2 large Banana
- 2 Tbsps lemon juice
- To Decorate
- Chocolate heart good quality white chocolate and dark chocolate (70% cocoa)
- Chocolate curl
- powdered sugar (to dust)
Preparation steps
1.
Heat the oven to 220°C (200° fan) 425F gas 7 and line two large cookie sheets with baking parchment.
2.
To make the batter, beat the egg yolks and icing sugar until creamy.
3.
Beat the egg whites until forming very stiff peaks and fold into the egg yolks.
4.
Sieve the flour, corn starch and cocoa onto the eggs and fold in.
5.
Spread the batter on the cookie sheets about 0.5" thick to form one circle of about 9.5" diameter and one circle of about 12.5 " diameter. Bake for 10-15 minutes.
6.
Turn the sponge cake circles out onto cooling racks, peel off the baking parchment, cover and let cool.
7.
Line a shallow rounded bowl (capacity approximately 1 l) with plastic wrap.
8.
Place the larger sponge cake circle in the bowl and brush with brandy and almond liqueur mixed together.
9.
Melt the chocolate with 100 ml cream over simmering water, squeeze the gelatine to remove excess water and dissolve in the hot chocolate. Remove from the heat and let cool slightly.
10.
Whip the remaining cream with the icing sugar until very stiff and fold into the cooled melted chocolate.
11.
Peel the bananas, slice and drizzle with lemon juice.
12.
Spoon 2/3 of the filling into the sponge bowl, cover with the sliced banana and place the smaller sponge cake circle on top. Chill for around 2 hours.
13.
Turn out onto a plate, remove the plastic wrap and spread with the remaining chocolate mixture.
14.
Decorate with chocolate curls and hearts and chill for at least a further 2 hours.
15.
Serve dusted with icing sugar and cut into slices.
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