Banana turtle torte

Yield: 1 Servings

Measure Ingredient
1½ cup Sugar
½ cup Water
¾ cup Whipping cream
6 tablespoons Unsalted butter
1 pinch Salt
6 ounces Unsweetened chocolate
½ cup Unsalted butter
4 Eggs
2 cups Sugar
1 cup All-purpose flour
1 teaspoon Vanilla extract
¼ teaspoon Salt
2¼ cup Pecans; coarsely chopped
1½ cup Chilled whipping cream
2 tablespoons Banana liqueur; (optional)
4 Bananas; thinly sliced
Additional coarsely chopped pecans; (optional)

CARAMEL

CAKE

TOPPING

I want to thank Debbie and Stephanie for tracking down this recipe by way of numerous requests to the Epicurious web site. I'm sharing with you for Gourmet Friday.

Bon Appetit, March 1993

Caramel: In heavy medium saucepan, combine sugar and water ; stir over low heat until sugar dissolves. Increase heat, and bring to boil. Cook without stirring until caramel is deep amber color, brushing down any crystals that form on sides of pan with wet pastry brush and swirling occasionally, about 10 mins. Remove from heat; carefully add cream. (Mixture will bubble vigorously.) Return to low heat, and whisk until smooth. Add butter and salt, and whisk until smooth. Cool to room temperature. (Can be made 3 days ahead. Cover, and chill. Before using, warm over low heat until just pourable.)

For Cake: Preheat oven to 350 degrees F. Butter three 9-inch diameter cake pans with 1-½ inch high sides. Line bottoms of pans with parchment or waxed paper; butter paper. In heavy large saucepan, combine chocolate and butter. Stir over low heat until melted. Cool. Whisk in eggs and sugar.

Stir in flour, vanilla, and salt. Divide batter among prepared pans, and spread evenly. Sprinkle ¾ cup pecans atop each. Bake cakes until set and tester inserted into center comes out with a few moist crumbs still attached, about 15 mins. Cool in pans on rack. Turn out layers, and remove waxed paper. (Can be prepared 1 day ahead. Store airtight.) Topping: Beat whipping cream and liqueur to stiff peaks. Place 1 cake layer pecan side up on platter. Drizzle ¼ cup caramel over. Cover with layer of bananas. Spread 1 cup whipped cream over bananas. Drizzle 3 tablespoons caramel over cream. Top with second cake layer. Repeat layering with ¼ cup caramel, bananas, 1 cup whipped cream, and 3 tablespoons caramel. Top with remaining cake layer. Drizzle ¼ cup caramel over cake. Transfer remaining whipped cream to pastry bag fitted with large star tip. Pipe rosettes of cream around top edge of torte. Garnish with bananas. Sprinkle with pecans. (Can be made 4 hours ahead. Chill.) Rewarm remaining caramel.

Serve torte with caramel.

Posted to TNT Recipes Digest by fluffduff@... (Hope Blackford) on Mar 06, 1998

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