Ingradient
1 recipe Basic chocolate sponge cake
Milk chocolate caramel cream
60g Milk chocolate
60g Sugar
250g Whipping cream
200g Whipping cream
Caramel syrup
50g Basic caramel sauce
15ml Whipping cream
30ml Creme de cacao
Chocolate Ganache
65g Dark chocolate
65g Whipping cream
6Medium size bananas
Sweeten whipping cream for decorating
Direction
Bake Basic chocolate sponge cake in 18 cm pan for 25 minutes.
Let it cool completely and slice into 3 layers.
Make Milk chocolate caramel cream:
Combine the sugar and 1/2tsp of water in a heavy saucepan and stir well to mix. Put the 250g of cream in a second small saucepan, (or put in the microwave proved measuring cup). Place the first pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. Remove it from the heat when the caramel is still very pale (the sugar will continue to darken off the heat). Slide the pan with the cream onto the burner. As soon as the cream has some bubbles around the edge (if using microwave put the cup in the microwave and heat for 1 minutes), add it to the caramel at arm’s length, averting your face—the caramel will boil up and may splatter out of the pan.
Pour the diluted caramel into a chocolate bowl, stir to melt the chocolate and cool it to room temperature.
Mix the caramel chocolate cream and the rest of the cream (200g) together, refrigerate until cool.
Make caramel syrup by warming the caramel in the microwave (about 20-30 seconds), and mix with whipping cream and creme de cacao.
Make the ganache by boiling the whipping cream and pour it over the bowl of dark chocolate, wait for 1 minute and stir until melt.
Assemble:
Whip the Milk chocolate caramel cream until soft peaks formed.
Place 1 layer of cake in the cake ring, sprinkle with caramel syrup, spread the ganache over the cake, then cut the banana into 1 cm slice and place over the ganache.
Spread the Milk chocolate caramel cream over the banana slices. Repeat the process again, then place the last layer on top of the cake. Refrigerate for 1 hour.
Take the cake out of the ring and cover the side and top of the cake with Milk chocolate caramel cream.
Place the banana on the pan, sprinkle the sugar on top, and use a small blow torch to burn the banana.
Pipe the sweeten whipped cream on to of the cake and decorate with the caramelized bananas.