With Ann Reardon

Triple Chocolate Banana Caramel Dessert Recipe


 

Today we are making a dessert with a choc chip base, covered with a banana caramel, a sinfully rich baked chocolate ganache all topped with a gooey chocolate coffee cremeux.

coffee cremeux recipe

chocolate dessert recipe rich ann reardon
470g (16.58 ounces) chocolate, broken into pieces in a large bowl
120g (4.23 ounces) or 7 egg yolks
60g (2.12 ounces) sugar
1 tsp ground coffee
500mL (16.91 fluid ounces) or 2 cups cream
2 sheets of gelatin bloomed in cold water (optional for a firmer cremeux, I did not use gelatin)
Whisk together the sugar and the egg yolks.

Heat the cream and the coffee in a pan until it just starts to boil.

Whisk some of the hot cream into the yolks. Then add the rest and whisk together. Stir over high heat until it reaches 85C (185 degrees Fahrenheit). Immediately remove from the heat and pour over the chocolate.

Leave that for a few minutes for the chocolate to melt and then whisk it well. If you want a firmer cremeux add the gelatin here and stir through.

Pour the mixture into a hemisphere tinned place int he freezer.

Chocolate Chip Base

(makes enough for 2 bases)
chocolate dessert recipe how to cook that
70g (2.47 ounces) chocolate
100g (3.53 ounces) or 3/4 cup icing sugar
30g (1.06 ounces) or 1/3 cup hazelnut or almond meal
1 whole egg and 1 extra egg yolk
170g (6 ounces) or 3/4 cup butter
230g (8.11 ounces) or 1 1/2 cups plain or all-purpose flour

Preheat the oven to 180C (356 degrees Fahrenheit).
Place all the ingredients into a food processor. Alternatively you can grate the chocolate and mix altogether in a bowl.

Lined a loose based tin and spread the paste into an even layer.
Bake for 20 minutes.

Banana Caramel

banana caramel recipe
200g (7.05 ounces) or 1 cup mashed banana
40mL (1.35 fluid ounces) or 3 Tblspns cream
10g (0.35 ounces) or 1 tablespoon butter
80g (2.82 ounces) or 1/3 cup sugar
40mL (1.35 fluid ounces) or or 3 Tblspns water
20g (0.71 ounces) or 1 Tblspn glucose syrup or light corn syrup
1 teaspoon vanilla essence

Mash the bananas with the cream and vanilla.

Place the water, sugar and glucose syrup into a pan over high heat. Wash down the sides of the pan using a wet pastry brush then leave it heating over high heat unstirred until it starts to go golden brown.

Tip in the banana and the butter and stir over the heat until it is smooth. Spread over the base while the caramel is still hot.

Baked chocolate ganache

chocolate dessert recipe how to
300g (10.58 ounces) chocolate
1 whole egg and 2 yolks
90g (3.17 ounces) or 1/2 cup sugar
400mL (13.53 fluid ounces) or 1 2/3 cups cream
130mL (4.4 fluid ounces) or 1/2 cup milk.

Preheat oven to 150C (302 degrees Fahrenheit).

Whisk together the eggs and the sugar. In a seperate bowl mis the cream and milk. Heat the cream mixture in the microwave until hot. While whisking add the egg mixture to the hot cream. Add the chocolate and allow to melt.
Whisk again until all that chocolate is evenly mixed into the cream.

Pour this mixture over the banana caramel and bake in a slow oven for just under 2 hours. When it is ready it will be set but still have a slight wobble to it (see the video).

Allow to cool in the fridge.

Chocolate decoration

chocolate transfer sheets
300g (10.58 ounces) white chocolate

Temper some white chocolate, pour it onto some acetate and spread it out evenly.

Lift up the sheet so that you get straight edges and place it back down on the baking paper to set a little more.

Once it is firmer but still flexible wrap it tightly around your dessert.

Spread some more chocolate onto a patterned chocolate transfer sheet and let it start to set.

Use a round cookie cutter to out cut different sized circles. Once set remove the acetate and add chocolate circles

triple chocolate dessert recipe ann reardon
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14 Comments View Comments

  1. Hi Ann
    Greetings from Armenia
    What can I use if I can’t get both glucoe and corn syrup and I don’t want to order it online
    P.S. Thanks for the great work you do. Yor recipes are very yummy. I made the chocolate spiral dessert and everyone loved it although the caramel became very hard and the butter separated so instead I melted caramels with some cream. But everything else was absolutely perfect. Keep inspiring us and making new desserts. Thank you

    • Admin HowToCookThat

      Hi Dan, there is no easy replacement for these products. If you canb’t get them at a super market or baking supplier, then often the chemist or health food store will stock them. I haven’t tried it but I understand you can make glucose syrup from glucose powder by using 91gm powder to 100ml water and heating it till it for a couple of minutes till it is well dissolved. Glucose powder is sometime more readily available.

  2. I made it! The layers came out really messy but it was still delicious. My family loved the top two layers the most.

    • Admin HowToCookThat

      Well done FM!

  3. What can I use for a replacement for the cream for a non dairy alternative in my recipes?

    • Admin HowToCookThat

      Hi Esty, I have answered your query on the Blog page where you commented first. Check it out.

  4. Hello Ann,
    Two questions:
    1. How many people is this dessert for?
    2. How big should the loose based tin be? I’m in Europe, so in centimeters, please
    Thanks

    • Admin HowToCookThat

      Hi Liza, It will depend on large you make your serves. I would so you could easily get 6-8 generous serves. a 9 (23cm) or 10inch(25cm) pan would work best.

  5. Hi Ann, could this cake be prepare the day before and kept in the fridge? (with the crémeux prepared two days before)

    • Ann

      Hi Jessica, yes you can

  6. I would love to try this but have a few questions, can you leave out the coffee or replace it? And can you replace the hazelnut or almond meal with anything else? Thank you x

    • Ann

      Hi Devon, Yes you can leave out the coffee. You can replace the almond meal with coconut if you prefer

  7. What type of candy thermometer do you use? Is it available on amazon? Thanks! looking forward to making this.

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