Chocolate Shortcake
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.
Ingredients | Chocolate Shortcake
12g chocolate biscuit
5ml sugar syrup (water boiled with sugar)
80g Bourbon chocolate crème (see separate recipe)
16g banana biscuit (see separate recipe)
25g banana crème (see separate recipe)
40g glassage (see separate recipe)
8g chocolate glaze
10g chocolate crumble (see separate recipe)
Fresh raspberry
Fresh mint
Coulis
Ingredients | Chocolate biscuit
13 eggs
320g sugar
320g flour
80g cocoa powder
40ml vegetable oil
Ingredients | Glassage
600g confectionery cream 35,1% fat
400g sugar
80g cocoa powder
12g gelatin
80g butter
Ingredients | Banana biscuit
80g egg white
50g sugar
250g almond flour
250g icing sugar
7 eggs
240g banana, peeled
120g butter
Ingredients | Banana Crème
680g banana, peeled
160g sugar
160g almond paste
6g gelatin
20ml lemon juice
85g Havana Club white rum
Ingredients | Bourbon Crème With Chocolate
120ml confectionery cream 35,1% fat
140g chocolate
70g egg yolk
50g egg
80g sugar
25ml water
18g gelatin
560ml whipped cream
4g vanilla powder
Ingredients | Chocolate Crumble
385g butter
520g flour
65g cocoa powder
190g sugar
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.