Banana cake with chocolate land, mousse of dark chocolate, ice cream and bananas in caramel

Good Morning Dear friends, foodie, today I will please you a dessert that will perfectly complement your morning.

His name "Banana cake with chocolate land, mousse of dark chocolate, ice cream and bananas in caramel"

All component of this dessert is delighted: "Chocolate land", chocolate mousse, caramel bananas and banana cake. And all together they constitute a harmony of taste amazing! I consider it my duty to add that this dessert is very easy to prepare. Therefore, we proceed!

Ingredients:

For dessert:

Chocolate land

Chocolate mousse

Caramel bananas .;

Banana cake (served sliced cubes in this dessert)

vanilla ice cream

Grate chocolate

Chocolate drops

Walnut in caramelFor the "Cocoa Sand":

Butter - 57 g

Sugar - 50 g

Flour - 87g

Cocoa - 25 g

For the chocolate mousse:

Cream - 225 g

Sugar - 50 g

Egg yolk

Chocolate (70%) - 40 g

12.5 g of powdered gelatin

For the caramel bananas:

Sugar 200 g

Water 100 ml

Butter 30 g

Ripe banana

For Banana sponge cake (served sliced cubes in this dessert):

Flour - 112 g

Brown sugar - 87 g

Honey - 50 ml

Butter - 50 g

Ripe bananas - 2 pcs.

Eggs - 2 pcs.

Whole almonds 10 pcs.

Cinnamon 5g

Baking powder - 5g (baking powder).

I did this dessert in the evening to feed it for breakfast because Some components should stand in a refrigerator. In the morning you will just quickly make caramel bananas and decorate dessert.

All components of the dessert will be prepared in stages, to start to make chocolate ground:

To this mix all ingredients in a blender (oil should be cold), and carefully pour the shred on the laid foil repulsive distributed evenly in a single layer. Bake in the oven for about 20 minutes at 140 degrees.While baked chocolate land, prepare the next ingredient for baking - banana cake:

This biscuit, you will enjoy and apart from the dessert, it is so tender and tasty that want to eat it all the time!

In blender container place the sugar, honey, melted butter, eggs, cinnamon and baking powder, also known as baking powder. blender, beat well until smooth. Bananas are finely cut, add to the dough and stir well blender whisk you need about 3 minutes to keep large parts of the left). Almonds are finely cut, add a banana to the batter and mix well with a spoon.

We shift the dough into a deep form lined with parchment, and bake at 160 degrees about 40 minutes. If you have a small form - it does not matter. Proceed like me, making a tight rim of the foil in the form of folding a long sheet several times to the dessert was a height of about 2 cm.

While the cake is baked, we have just enough time to do all the other ingredients:

For the chocolate mousse:

Gelatin is pre-soaked in a beaker of cold water for 40 minutes.

Mix the cream, egg yolk and sugar until a thick cream.

Melt the chocolate in the microwave, then add it to the cream-yolk mixture to the same pour strained through a sieve and heated to completely dissolve the gelatin. Beat mixture blender until the mixture become a thick mousse and put in the refrigerator (up to a mousse state can not communicate, the mixture hardens itself in a refrigerator)

The remains of the chocolate bar break into pieces and melt the in the microwave to a liquid state, we shift in a normal plastic bag, distributing chocolate is closer to one of the corners of the package. Incised package area and draw them like a pastry bag, grating on parchment paper, spending on each lattice twice for thickness. Harvesting in the freezer to feed dessert.

Before we serve dessert, make a caramel bananas:

cut banana

Melt the butter in a pan, add the sugar, then pour the water and cook to a thick caramel sauce.

Remove from the heat, add some banana pieces into the sauce and cook them in caramel, turning in the sauce, then take out and give to cool

All the components are ready, proceed to the decoration of dishes:

Shift the mousse in pastry bag or a syringe and a little heated in the microwave (10 seconds!). Put a few drops of mousse on the middle of the plate and smear it into a flat strip using a brush with stiff bristles.

Banana cake cut into cubes: some more, others less. Above the band squeezing drops of chocolate mousse pastry bag or a syringe. Beside them we have some big banana sponge cake cubes. Liberally sprinkle with chocolate composition of land and spread on top of sponge cake cubes smaller, alternating them with additional drops of chocolate mousse.

We spread the caramel bananas, put a few small drops of chocolate mousse. In the squares of sponge cake spread some chocolate drops and again sprinkle with chocolate composition land, leaving little for its borders to the free plane of the plate.

Spread on track ball of ice cream and sprinkle it in the middle of a strip of land of chocolate. Near vertical spread our array of chocolate, which has been in the freezer.

All! Your work of culinary art, worthy of filing in the restaurant ready! Enjoy its aesthetic and gastronomic qualities. Enjoy your meal!

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