Tennessee (cake)

  • Yield: 15 servings
  • Prep: 25 mins
  • Cook: 45 mins


Roasted Bananas
1000grams very ripe banana
200grams sugar
100grams butter
100grams Tennessee whiskey
Chocolate Sponge
470grams dark chocolate
560grams whole eggs
240grams egg yolks
320grams inverted sugar
160grams glucose
490grams cream
160grams all purpose flour
150grams roasted walnuts
250grams roasted bananas
Chocolate Mousse with Caramel
150grams sugar
400grams cream
100grams egg yolk
600grams dark chocolate
1200grams cream, whipped
Walnut Neugatine
150grams confectioner sugar
2.5grams nh/apple pectin
125grams butter
50grams glucose
180grams walnuts
Chocolate Glaze
200grams water
100grams glucose
100grams dextrose
100grams inverted sugar
3grams sorbet stabilizer
156grams cream
281grams dark chocolate


For roasted banana:

  1. Peel and cut bananas lengthwise, place them in a silicone sheet and mix in sugar melted butter and whiskey evenly. 

  2. Bake in the 210C oven until they turn golden brown and appear “candied”.  Reserve for use in the chocolate sponge.

For chocolate sponge:

  1. Prepare 40×60 cm frame.

  2. Mix walnuts and brown sugar and roasted banana and place on a silicone sheet. Mix eggs, egg yolks, inverted sugar, and glucose together.

  3. Heat to 55-60C over indirect heat (bain marie), and then with a whisk attachment beat in a mixer on medium speed.

  4. Emulsify chocolate and cream together

  5. Fold the two mixtures together and add flour.

  6. 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:

  1. 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.

  2. Ser the separately, heat the cream to boil, and pour it over the sugar.

  3. Stir and temper the egg yolks, and cook the mixture until 84C. Strain over melted chocolate. 

  4. When the temperature cools down to 45C, add the whipped cream. 

For walnut neugatine

  1. Disperse sugar, and pectin.

  2. 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.

  3. Spread onto a silicone sheet and bake in a 200C oven.

For Glaze:

  1. Boil the water with all the sugars and stabilizer; chill and the mass will resemble a glaze.

  2. Separately boil the milk and the melt the chocolate to emulsify. 

  3. Combine the chocolate and the glaze at working temperature in the 35Cto 45C range. 

To Assemble:

  1. 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.

  2. Chill and unmold; top the cake with the chocolate glaze, and finally walnut neugatine.

Nutritional Info *per serving

  • Calories 1830
  • Glycemic Load 45
  • Fat 121g
  • Saturated Fat 64g
  • Polyunsaturated Fat 16g
  • Monounsaturated Fat 34g
  • Cholesterol 630mg
  • Sodium 270mg
  • Potassium 1110mg
  • Carbohydrate 172g
  • Fiber 11g
  • Sugars 120g
  • Protein 21g
  • Trans Fat 2.5g
  • Vitamin A 60%
  • Vitamin C 15%
  • Calcium 25%
  • Iron 60%