Corman
  • Baker-Pastry Chef

With distinction

  • Recipe calculated for 24 pieces
  • 5 completion stages
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Corman products used for this recipe
Liquid Clarified Butter 99,9% fat Selection cream 35% fat
1
1

Chocolate banana cake

  1. Sift together the first four ingredients.
  2. Warm the eggs, sugar, and salt to 45°C, then pour the mixture over the sifted dry ingredients and mix in a food processor.
  3. Heat 200 g of the clarified butter and vanilla to 45°C, then add to the mixture while mixing.
  4. Incorporate the finely chopped chocolate.
  5. Pour into two 20 × 20 cm moulds.
  6. Line the base with the bananas that have been brushed with the liquid clarified butter, baked in the oven for 10 minutes at 180°C, and cooled.
  7. Bake the cakes at 165°C for approximately 20 minutes.
  8. While still warm, brush generously with the coffee syrup.
10 g rice flour 10 g maizena 100 g Corn flour 14 g baking powder 240 g eggs 214 g sugar 2 g salt 200 g Liquid Clarified Butter 99,9% fat 4 g vanilla 220 g Chocolate 60% 534 g bananas 30 g Liquid Clarified Butter 99,9% fat
2
2

Coffee syrup

  1. Dissolve the sugar in the hot coffee. Chill the syrup to 4°C before use. 
300 g Expresso 180 g sugar
3
3

Coffee namelaka

  1. Bring the coffee, 20 g of cream, and glucose to a boil.
  2. Melt the gelatine mass, then pour it and the hot cream in several additions over the milk chocolate.
  3. Emulsify. At 30°C, add the rest of cream and emulsify again.
  4. Let crystallize for at least 6 hours before use.
80 g Ristretto espresso 20 g Selection cream 35% fat 7,5 g glucose 22 g gelatin mass 228 g milk chocolate 40% 228 g Selection cream 35% fat
4
4

Rocher coating

  1. Melt the chocolate and cocoa butter separately, then combine all the ingredients and mix well.
500 g Chocolate 60% 100 g cocoa butter 70 g Liquid Clarified Butter 99,9% fat 150 g Toasted cocoa nibs
5
5

Assembly

  1. Cut the cakes into 3.5 × 10 cm rectangles. Glaze one side of each cake with the Rocher coating.
  2. On the opposite side, pipe the coffee namelaka using a Saint-Honoré tip.
  3. Decorate with chocolate discs, banana chips, and cocoa nib praliné.
 SQ dark chocolate  SQ Banana chips  SQ Cocoa nib praliné
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