Dark Chocolate Truffle Cake with Caramel Ice Cream, Classic Caramel, and Seared Banana
submitted by Ty T. of Aiea, HI
Serves 6.
Ingredients :
FOR THE CAKE:
7 tablespoons unsalted butter
9 1/2 ounces bittersweet chocolate
3/4 cup granulated sugar
2 tablespoons cornstarch
2 large eggs
2 large egg yolks
1 tablespoon dark rum
Flour for dusting
FOR THE ICE CREAM:
1 1/2 cups heavy cream
1 vanilla bean, seeds scraped out and pod reserved
1 1/2 cups granulated sugar
6 tablespoons water
1 1/2 cups whole milk
6 large egg yolks
3/4 teaspoon kosher salt
2 tablespoons bourbon or dark rum
FOR THE CARAMEL SAUCE:
1 cup heavy cream
3/4 cup granulated sugar
FOR THE SEARED BANANAS:
3 tablespoons unsalted butter
2 yellow bananas, sliced on the bias into half-inch slices
Directions :
TO MAKE THE CAKE:
1. Preheat the oven to 350°F.
2. Butter six 4-ounce ramekins or cake molds and lightly dust with flour, shaking off excess.
3. In a heavy saucepan over low heat, melt the butter. Add the chocolate and stir until melted and smooth. Set aside.
4. In a medium-sized bowl, combine the sugar, cornstarch, eggs, egg yolks, and rum, and blend with an electric mixer on low until smooth. Add the chocolate mixture and mix until combined.
5. Spoon 1/2 cup of the batter into the prepared ramekins and transfer to a baking sheet. Bake for 12-15 minutes; the cake should have risen, with their centers still soft.
TO MAKE THE ICE CREAM:
1. Combine the heavy cream and vanilla seeds and pod in a small saucepan and bring to a boil. Immediately remove from heat.
2. Combine sugar and water in another saucepan and mix until sugar is dissolved. Cook the mixture over medium-high heat for about 10 minutes without stirring, until the syrup turns a deep amber.
3. With the syrup still over the heat, carefully, very slowly add the vanilla cream while stirring with a large wooden spoon. The mixture will spatter violently, so please be careful.
4. Stir in the milk and allow to sit off the heat for 15 minutes.
5. Whisk together the egg yolks and salt in a mixing bowl, then gradually add the caramel, whisking constantly. Strain the mixture through a fine-mesh sieve and stir in the liquor. Cover and chill overnight.
6. Freeze in an ice-cream machine according to the manufacturer's instructions.
TO MAKE THE CARAMEL:
1. In a small saucepan over high heat, bring the cream just to a boil. Set aside.
2. Sprinkle the sugar evenly over the bottom of the pan and place over medium-high heat.
3. As the sugar begins to melt, shake the pan constantly to keep the sugar from burning. Cook for 3-4 minutes, until the sugar becomes a dark golden brown.
4. Very carefully add the hot cream in small batches; as with the ice cream, the mixture will spatter violently. Cook for 1 minute, stirring occasionally, then remove from the heat and cool.
5. If not using immediately, refrigerate for up to a week. Rewarm before using.
TO MAKE THE BANANAS:
1. Place the butter in a large nonstick skillet and place over medium-high heat.
2. Wait until the pan is very hot and the butter is starting to brown. Quickly lay in the bananas and cook for about 20-30 seconds, until golden brown. Flip and cook for another 20 seconds.
TO PLATE:
1. Decoratively drizzle about 2 tablespoons of the warm caramel on six plates.
2. Unmold the cakes and place slightly offset from the center of the plate.
3. Lay three banana slices around the cake.
4. Place a large scoop of the ice cream on top of the cake.
5. If you like, dust the plate with powdered sugar, serve, and enjoy.
Loves it because : An aspiring executive/pastry chef restaurateur, I like to stick with simple, but bold flavors. My insatiable sweet tooth led me to create this recipe, which has won over many a family member.
Favorite food : Pho ga (Vietnamese noodle soup with shredded chicken)
Least favorite food : Jell-O of any kind
Favorite cookbook : Boulevard: the Cookbook by Nancy Oakes; much like Thomas Keller's books, this one is not only a recipe file but an entertaining, informative read
Favorite Top Chef : A tie between Sam & Ilan
Dream dinner guest : Giada de Laurentiis; no, not just because she's pretty, but because of her exuberant passion for her home country's cuisine.
