Skill Level » Intermediate
Chocolate Banana Coconut Gianduja Cake
Chocolate and banana cake with an exotic coconut taste
Active Time
0 Hour 5 Minutes
Total Time
0 Hour 10 Minutes
Recipe
Assembly
Directions
- Melt the white gianduja with shredded coconut to 29˚C / 85˚F
- Dip the top of the banana chocolate cake in the melted gianduja. Allow to set
- Decorate with finely chopped Lucerne chocolate
1CHOCOLATE BANANA CAKE
Directions
- Blend the banana and sugar until smooth
- Sieve flour and baking soda
- Blend the eggs, oil. Sour cream and add to the banana mixture
- Fold in the flour and the chopped couverture
- Scoop into foil ramekins or silicon molds
- Bake until risen and golden brown at 175˚C / 350˚ F for approx. 20 minutes
- Chill and demould
Flavor Profiles
Taste Profile
- Sweet
Aroma Profile
- Cocoa
- Fruits (citrus, tropical, berries, etc.)
Texture Profile
- Dense
- Smooth
Temperature Profile
- Room Temperature