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Banana Caramel Truffle Gateaux

Posted Nov 19 2009 10:01pm

Banana Caramel Truffle Gateaux


For Caramel Bananas:

3 bananas, sliced
200 g sugar
75 g butter
Juice of a lemon
100 ml thick cream

For Sponge Cream:

100 g flour
4 eggs
100 g caster sugar
25 g cocoa powder
100 ml thin sugar syrup ( thin )

For Choco Truffle:

200 g dark chocolate
100 g cream


For Caramel Bananas:

Caramelise sugar in a thick bottom pan. When the sugar becomes golden brown add lemon juice then butter.

Add banana slices and the cream. Stir and remove from the heat. Allow to cool.

For Chocolate Sponge:

Beat eggs and sugar till light and fluffy. Mix cocoa powder and flour together. Slowly fold cocoa powder and flour mixture with the above beaten eggs.

Pour into a lined baking pan and bake at 200 * C or 400 * F for 20 - 25 minutes.

De mould from the baking dish and allow to cool.

For Choco Truffle:

Boil the cream and add chocolate. Allow to cool.

To Finish:

Slice chocolate sponge into three layers.

Soak first layer with sugar syrup. Put little truffle and spread evenly. Put the caramelise bananas on top.

Top it with the second sponge layer and repeat the truffle and the bananas again.

Put the last layer of sponge. Soak in sugar syrup.

Finish the top sponge cake layer by spreading out melted truffle.

Let it set in refrigerator for 30 minutes. Cut into 10 equal wedges and serve.

Recipe Credit - Chef Surinder Singh
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