Banana mousse cake

This dessert unites all the most delicious goods in one dish! Dreams Come True!

On the eve of the weekend, when it is dark and gloomy outside, but your heart is dreary and you want to crawl under the blanket, I suggest you to cook something tasty. After all, nothing saves you from the autumn blues like a piece of a homemade cake, but a strong drink … uh, I mean, coffee. By the way, this banana cake copes with this mission twice as fast.

Ingredients for the brownie:

• Dark chocolate – 60 g | 2.10 oz
• Butter – 80 g | 2.80 oz
• Eggs – 1 pc
• Yolks – 3 pcs
• Sugar – 50 g | 1.75 oz
• Flour – 30 g | 1.05 oz
• Cocoa – 25 g | 0.90 oz

Ingredients for the syrup:

• Water – 60 g | 2.10 oz
• Instant coffee – 10 g | 0.35 oz
• Sugar – 50 g | 1.75 oz

Ingredients for the crunchy layer:

• Walnuts – 150 g | 5.30 oz
• Sugar – 110 g | 3.90 oz
• Milk chocolate – 40 g | 1.40 oz

Ingredients for the caramel layer:

• Sugar – 50 g | 1.75 oz
• Milk chocolate – 150 g | 5.30 oz
• Cream (33-35%) – 70 + 230 g | 10.60 oz
• Gelatin – 7 g | 0.25 oz
• Bananas – 2-3 pieces

Banana mousse ingredients:

• Banana puree – 170 g | 6.00 oz
• Cream (33-35%) – 500 g | 17.65 oz
• Mascarpone – 250 g | 8.80 oz
• Powdered sugar – 200 g | 7.05 oz
• Vanilla sugar – 30 g | 1.05 oz
• Egg whites – 3 pcs
• Milk – 100 g | 3.55 oz
• Gelatin – 22 g | 0.80 oz

1. Let’s start with preparing the base. Finely chop the chocolate and melt it along with the butter. Let it cool a little.
2. Mix the egg, yolks and sugar in a cup. Whip with a mixer at maximum speed until fluffy. The mass should thicken decently and increase in volume.
3. Add the melted chocolate to the eggs in a thin stream, while continuing whipping the blend.
4. Sift the flour and cocoa powder; add them to the blend. Mix with a spatula until smooth.
5. Pour the dough into a sliding ring with a diameter of 8 inch, evenly spreading it, and place it in an oven preheated to 300F. Bake the base for about 20 to 25 minutes. Let it cool.

For the syrup, make a strong, sweet coffee. Soak the cooled brownie base.

1. Then, let’s prepare a crunchy layer. Pour the sugar into a saucepan and melt it over medium heat until you get a beautiful caramel. Do not mix with a spatula and do not interfere!
2. Next, add the walnuts to the caramel and mix. At first, the mass will stick together into one lump, but will gradually melt. It is OK.
3. Pour the contents of the saucepan onto a sheet of parchment (if you are not sure about the quality of the parchment, then you can first grease it with a thin layer of butter, so the caramel will definitely not stick). Let it cool completely.
4. Cut the cooled caramel+nuts mixture with a knife and combine with melted chocolate. Mix thoroughly and put in a mold on a chocolate base. Spread it evenly.

1.  Let’s make a caramel layer. Melt the chocolate, soak the gelatin in cold water.
2. Melt the sugar until caramel is obtained. Do not burn it!
3. Gently pour hot cream (2.50 oz) into the caramel and mix thoroughly until smooth. Remove from the heat.
4. Add gelatin, then chocolate. Mix and let cool slightly.
5. Meanwhile, whip the cream (8.10 oz) until firm peaks and combine with the caramel part. Mix.
6. Pour the chocolate-caramel blend onto the crispy layer. For convenience, the walls of the mold can be pre-covered with acetate film, but this is not necessary.
7. Cut the bananas into rings (thickness about 0.8 inch) and spread over the entire area, sink them in the caramel blend. Put it in the fridge and let it completely freeze.

1. We still have to cook the banana mousse. Mush the bananas with a blender until puree, and combine with mascarpone at room temperature. Mix with a mixer at a low speed until smooth.
2. Soak the gelatin in cold water and bring the milk with vanilla sugar to a boil. Remove the milk from the heat, let it cool for a minute, and then add the swollen gelatin and mix.
3. Pour the milk into the cheese-banana mixture, add the yellow food coloring and whisk for a short time.
4. Whip the cream until firm peaks and add them to our mousse. Mix again.
5. Whip the whites until strong peaks, gradually adding the powdered sugar. Then, add them to the mousse and mix with a spatula until smooth.
6. Take out the ring with the frozen layers and expand it to 9.2 inch. There is an acetate film on the walls of the ring, and the layers with the filling are in the middle. Using a pastry bag, fill the form with banana mousse, evenly spreading it, and put it back in the fridge (better overnight, or at least for 5 to 6 hours)
7. In the morning take your cake out of the ring and decorate it at your discretion.