Method | Chocolate Banana Shortcake

Put chocolate biscuit into the mould and soak it with syrup. Put Bourbon crème on and banana biscuit on top. Spread frozen banana crème then Bourbon crème and again banana biscuit. Finish with one layer of Bourbon crème. Glaze the cake and decorate it with chocolate crumbles, fresh raspberry and coulis.

Method | Chocolate biscuit

Beat eggs together with sugar to the foam, add flour and cocoa powder, stir quickly. Form a sheet and bake at 200°С for 10-12 minutes.

Method | Bourbon Crème With Chocolate

Soak gelatin with water. Bring water together with sugar to 118°С. Beat eggs and egg yolks till thick. Then add sugar syrup while continuing beating. Keep whisking till the mixture cool down. Bring 120g of cream to boil and mix with melted chocolate. Pour gelatin into the eggs, stir and add cream with chocolate. Put vanilla powder. When the mixture is cold add whipped into the crème then whisk till smooth.

Method | Banana Crème

Soak gelatin with water. Crush bananas into pieces. Put sugar onto bananas and place into a pan and warm it up. Add almond paste and warm up again. Turn the heat off then add gelatin and lemon juice. Add white rum and mix it.

Method| Banana biscuit

Beat egg whites and icing powder till thick. Add almond flour into eggs and mix till a smooth paste. Then put crashed bananas. Slowly add beaten egg whites divided in portions and hot clarified butter in the end. Pour the mixture into the mould and bake at 180°С for 12-15 minutes. Set to cool down.

Method | Chocolate Crumble

Mix all ingredients together put them on plastic sheet and put to a fridge for several hours. Cut into little pieces 1x1cm size then bake 180°С for 15-20 minutes.

Method | Glassage

Bring sugar to caramel, add hot cream divided into small portions, cook till caramel is melted. Put sieved cocoa powder and butter, cook 5 more minutes. Place soaked gelatin, mix and pass through chinois.