Tennessee (cake)
- Yield 15 servings
- Prep 25 mins
- Cook 45 mins
Chocolate banana sponge, chocolate mousse with caramel, walnut neugatine
Ingredients
- Roasted Bananas
- 1000 grams very ripe banana
- 200 grams sugar
- 100 grams butter
- 100 grams Tennessee whiskey
- Chocolate Sponge
- 470 grams dark chocolate
- 560 grams whole eggs
- 240 grams egg yolks
- 320 grams inverted sugar
- 160 grams glucose
- 490 grams cream
- 160 grams all purpose flour
- 150 grams roasted walnuts
- 250 grams roasted bananas
- Chocolate Mousse with Caramel
- 150 grams sugar
- 400 grams cream
- 100 grams egg yolk
- 600 grams dark chocolate
- 1200 grams cream, whipped
- Walnut Neugatine
- 150 grams confectioner sugar
- 2.5 grams nh/apple pectin
- 125 grams butter
- 50 grams glucose
- 180 grams walnuts
- Chocolate Glaze
- 200 grams water
- 100 grams glucose
- 100 grams dextrose
- 100 grams inverted sugar
- 3 grams sorbet stabilizer
- 156 grams cream
- 281 grams dark chocolate
Instructions
For roasted banana:
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Peel and cut bananas lengthwise, place them in a silicone sheet and mix in sugar melted butter and whiskey evenly.
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Bake in the 210C oven until they turn golden brown and appear “candied”. Reserve for use in the chocolate sponge.
For chocolate sponge:
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Prepare 40×60 cm frame.
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Mix walnuts and brown sugar and roasted banana and place on a silicone sheet. Mix eggs, egg yolks, inverted sugar, and glucose together.
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Heat to 55-60C over indirect heat (bain marie), and then with a whisk attachment beat in a mixer on medium speed.
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Emulsify chocolate and cream together
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Fold the two mixtures together and add flour.
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Pour the batter into the frame and bake at 160C. Cool and cut into 8, 6, and 4 cm strips.
For the chocolate mousse with caramel:
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In a heavy bottom pan heat the sugar dry over medium heat, until very dark but not burned. It will be necessary to lower the heat half way through the cooking.
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Ser the separately, heat the cream to boil, and pour it over the sugar.
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Stir and temper the egg yolks, and cook the mixture until 84C. Strain over melted chocolate.
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When the temperature cools down to 45C, add the whipped cream.
For walnut neugatine
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Disperse sugar, and pectin.
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Add them to melted butter and glucose and cook the mixture on low heat while stirring gently until everything is smooth, and then add previously roasted walnuts.
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Spread onto a silicone sheet and bake in a 200C oven.
For Glaze:
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Boil the water with all the sugars and stabilizer; chill and the mass will resemble a glaze.
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Separately boil the milk and the melt the chocolate to emulsify.
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Combine the chocolate and the glaze at working temperature in the 35Cto 45C range.
To Assemble:
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Set into a domed terrine mold alternating layers of chocolate mousse and the sponge starting with the smaller band of sponge first and ending up with the chocolate sponge covering the top of the mold.
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Chill and unmold; top the cake with the chocolate glaze, and finally walnut neugatine.
