Dark Chocolate Banana Royal Cake
by Ling
@ 23 Oct 2013
Ingredients
Banana Royal Sponge
150g castor sugar
125g butter
1 tsp vanilla extract
2 bananas, peeled and mashed
1 whole egg, beaten
190g self-raising flour
60ml milk
Dark Chocolate Feuilletine
120g dark chocolate, melted
100g praline paste
40g feuilletine flakes
Dark Chocolate Mousse
224g dark chocolate, chopped
120ml water, divided
30g butter
25g sugar
3 egg yolks
295ml whipped cream
Dark chocolate glaze, for glazing
Chocolate macaroons, for garnishing
Preparation
For the banana royal sponge: Heat the castor sugar, butter and vanilla extract in a saucepan over medium heat until butter has melted. Remove saucepan from the heat and add in the mashed bananas. Gradually add in the beaten egg, self-raising flour and milk and whisk until batter is smooth. Pour the batter into a greased baking pan and bake in a preheated oven at 170°C for about 20 minutes. Remove the banana royal sponge from the oven and set aside to cool.
For the dark chocolate feuilletine: Mix the melted dark chocolate, praline paste and feuilletine flakes in a mixing bowl and set aside.
For the dark chocolate mousse: Heat the chopped dark chocolate, 30ml water and butter in a mixing bowl over a bain marie until dark chocolate has melted. Set aside. Whisk the remaining water, butter, sugar and egg yolks in another mixing bowl until creamy. Fold in the melted dark chocolate mixture and the whipped cream.
Place the banana royal sponge into the bottom of a baking pan and spread with the dark chocolate feuilletine and top with the dark chocolate mousse. Glaze the dark chocolate banana cake with the dark chocolate glaze and garnish with the chocolate macaroons.
Makes 1 cake
