Chocolate Banana Raspberry "Cockroaches"
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
44
Spice
41
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
70 g
Egg Yolk10 g
Sugar140 g
Egg White50 g
Cocoa2 cups
Heavy Cream2 tsps
Vanilla Extract2 tsps
Rum110 g
Raspberry Puree0.5 tsps
AgarDirections:
1
For the chocolate flourless cake: Preheat the oven to 350 degrees F
2
Using a mixer, whip the yolks and half of the sugar until light and frothy
3
In another bowl, using a mixer, whip together the egg whites and the second half of the sugar until it comes to medium peaks
4
Fold the meringue into the yolk mixture gently
5
Fold together the cocoa powder and egg mixture
6
Spread onto a sheet pan lined with parchment paper
7
Sprinkle the nuts on top of the cake and bake just until the cake springs back, 6 to 8 minutes
8
Cool and store in the freezer
9
For the banana mousse: In a mixer, whip the heavy cream to soft peaks
10
Reserve in the fridge
11
In another bowl, whip the yolks until light
12
Combine the sugar and 1
13
5 ounces water in a pot and bring to a boil
14
Using a candy thermometer, bring the syrup to 240 degree F (or soft bubble stage)
15
Immediately add to the yolks and whip together until the mixer is cool
16
In a bowl, combine the puree, zest and flavorings together
17
Combine all the mixtures together and hold until use
18
For the raspberry fluid gel: In a pot, combine the puree and
19
3 ounces water and bring to a boil
20
In a bowl, combine the sugar and agar and add to the boiling liquid
21
Boil together for several seconds
22
Remove from the heat and pour into a container and cool completely
23
Once it has cooled, using a hand blender, emulsify the mixture until light and creamy in consistency
24
Hold until use
25
To assemble: Cut the chocolate cake into ovals or desired shapes
26
Slice each cake horizontally into two pieces
27
Top the bottom pieces with the banana mousse and raspberry fluid gel
28
Top with the remaining pieces of cake and freeze
29
Dip the cakes in the tempered chocolate and decorate as desired