CHOCOLATE BROWNIE TORTE WITH WHITE CHOCOLATE MOUSSE AND CARAMELIZED BANANAS

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CHOCOLATE BROWNIE TORTE WITH WHITE CHOCOLATE MOUSSE

AND CARAMELIZED BANANAS

 

 

Begin making this one day before serving.

Brownie

Nonstick vegetable oil spray

1/4 cup (1/2 stick) butter

2 ounces unsweetened chocolate, chopped

1 ounce bittersweet (not unsweetened) or semisweet

chocolate, chopped

 

2 large eggs

3/4 cup sugar

2 teaspoons vanilla extract

1/2 cup cake flour

 

Mousse

12 ounces good-quality white chocolate (such as Lindt

or Baker's), chopped

1 1/2 cups chilled whipping cream

 

3 large egg whites

 

Caramelized bananas

Nonstick vegetable oil spray

4 firm but ripe bananas, peeled, cut diagonally into

1/2-inch-thick rounds

1/4 cup sugar

2 teaspoons fresh lemon juice

 

Bittersweet Chocolate Sauce

 

For brownie:

Preheat oven to 350°F. 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:

Preheat 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.

 

Makes 12 servings.

 

 

 

 

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