CARAMEL
1 1/2 c Sugar
1/2 c Water
3/4 c Whipping cream
6 tb Unsalted butter
1 pn Salt
–CAKE–
6 oz Unsweetened chocolate
1/2 c Unsalted butter
4 Eggs
2 c Sugar
1 c All-purpose flour
1 ts Vanilla extract
1/4 ts Salt
2 1/4 c Pecans; coarsely chopped
TOPPING
1 1/2 c Chilled whipping cream
2 tb Banana liqueur; (optional)
4 Bananas; thinly sliced
Additional coarsely chopped
-pecans; (optional)
I want to thank Debbie and Stephanie for tracking down this recipe by way
of numerous requests to the Epicurious web site. I’m sharing with you for
Gourmet Friday.
Bon Appetit, March 1993
Caramel: In heavy medium saucepan, combine sugar and water ; stir over low
heat until sugar dissolves. Increase heat, and bring to boil. Cook without
stirring until caramel is deep amber color, brushing down any crystals that
form on sides of pan with wet pastry brush and swirling occasionally, about
10 mins. Remove from heat; carefully add cream. (Mixture will bubble
vigorously.) Return to low heat, and whisk until smooth. Add butter and
salt, and whisk until smooth. Cool to room temperature. (Can be made 3 days
ahead. Cover, and chill. Before using, warm over low heat until just
pourable.)
For Cake: Preheat oven to 350 degrees F. Butter three 9-inch diameter cake
pans with 1-1/2 inch high sides. Line bottoms of pans with parchment or
waxed paper; butter paper. In heavy large saucepan, combine chocolate and
butter. Stir over low heat until melted. Cool. Whisk in eggs and sugar.
Stir in flour, vanilla, and salt. Divide batter among prepared pans, and
spread evenly. Sprinkle 3/4 cup pecans atop each. Bake cakes until set and
tester inserted into center comes out with a few moist crumbs still
attached, about 15 mins. Cool in pans on rack. Turn out layers, and remove
waxed paper. (Can be prepared 1 day ahead. Store airtight.)
Topping: Beat whipping cream and liqueur to stiff peaks. Place 1 cake layer
pecan side up on platter. Drizzle 1/4 cup caramel over. Cover with layer of
bananas. Spread 1 cup whipped cream over bananas. Drizzle 3 tablespoons
caramel over cream. Top with second cake layer. Repeat layering with 1/4
cup caramel, bananas, 1 cup whipped cream, and 3 tablespoons caramel. Top
with remaining cake layer. Drizzle 1/4 cup caramel over cake. Transfer
remaining whipped cream to pastry bag fitted with large star tip. Pipe
rosettes of cream around top edge of torte. Garnish with bananas. Sprinkle
with pecans. (Can be made 4 hours ahead. Chill.) Rewarm remaining caramel.
Serve torte with caramel.
Yields
1 Servings