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CHOCOLATE BROWNIE TORTE WITH WHITE CHOCOLATE MOUSSE AND CARAMELIZED BANANAS

Servings:
12 servings
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Ingredients

Brownie
  • nonstick vegetable oil
  • 1/4 cup butter
  • 2 ounce unsweetened chocolate
  • 1 ounce bittersweet chocolate
  • 2 ounce eggs
  • 3/4 cup sugar
  • 2 teaspoon vanilla extract
  • 1/2 cup cake flour
Mousse
  • nonstick vegetable oil
  • 1/4 cup butter
  • 2 ounce unsweetened chocolate
  • 1 ounce bittersweet chocolate
  • 2 ounce eggs
  • 3/4 cup sugar
  • 2 teaspoon vanilla extract
  • 1/2 cup cake flour
  • 12 ounce white chocolate
  • 1 1/2 cup chilled whipping cream
  • 3 cup egg whites
Caramelized bananas
  • nonstick vegetable oil
  • 1/4 cup butter
  • 2 ounce unsweetened chocolate
  • 1 ounce bittersweet chocolate
  • 2 ounce eggs
  • 3/4 cup sugar
  • 2 teaspoon vanilla extract
  • 1/2 cup cake flour
  • 12 ounce white chocolate
  • 1 1/2 cup chilled whipping cream
  • 3 cup egg whites
  • nonstick vegetable oil
  • 4 bananas
  • 1/4 cup sugar
  • 2 teaspoon lemon juice
  • 2 teaspoon bittersweet chocolate sauce

Preparation

Baking Directions:

Begin making this one day before serving.

For brownie: Preheat oven to 350F.

Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray.

Dust pan with flour.

Stir butter and both chocolates in heavy small saucepan over low heat until melted and smooth.

Cool to room temperature.

Using electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes.

Beat in vanilla.

Stir in chocolate mixture.

Sift flour over and fold in.

Transfer batter to prepared pan.

Bake until tester inserted into center of brownie comes out with dry crumbs attached, about 18 minutes.

Cool completely in pan on rack.

For mousse: Stir white chocolate and 3/4 cup cream in heavy medium saucepan over low heat just until white chocolate is melted.

Cool completely.

Beat remaining 3/4 cup cream in another large bowl until peaks form.

Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry.

Gently fold whites, then whipped cream, into white chocolate mixture.

Spoon mousse atop brownie in pan; smooth top.

Cover torte and refrigerate overnight.

For caramelized bananas: Pre-heat broiler.

Line heavy large baking sheet with foil.

Spray foil with nonstick spray.

Toss banana slices with sugar and lemon juice in large bowl to coat; arrange in single layer on prepared baking sheet.

Broil until bananas begin to caramelize, about 3 minutes.

Cool completely.

Release pan sides from torte.

Transfer torte to platter.

Top with caramelized bananas.

Serve with chocolate sauce.