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Charlotte Chocolat banane

Ingredients:

FOR THE CRUNCHY FOOT
1
corn flakes
100 Grams
(3,5 oz)
Milk chocolate
35 Grams
(1oz)
Chocolate Spread
90 Grams
(3oz)
FOR THE SAUTÉED BANANA
2
bananas
2
sugar
30 Grams
(1oz)
Rum (optional)
30 Grams
(1oz)
Butter
30 Grams
(1oz)
FOR THE BISCUIT
3
ladyfingers
30
sugar
150 Grams
(5oz)
FOR THE CHOCOLATE MOUSSE
4
eggs
5
sugar
30 Grams
(1oz)
Dark chocolate (70%)
150 Grams
(5oz)
whipping cream
90 Grams
(3oz)
FOR THE CHOCOLATE SAUCE
5
Sugar
30 Grams
(1oz)
unseated cocoa powder
15 Grams
(1/2oz)
whipping cream
75 Grams
(2 1/2 oz)
Dark chocolate (70%)
60 Grams
(2oz)
water
45 Grams
(1 1/2oz)

Preparation mode:

Weigh all the ingredients and reserve separately
slice the banana. 
In a large frying pan, heat the butter until it starts changing color, add the banana, cook 2 minutes, flip them over and add 35 gr sugar, cook 1 minute, add the rum and flambé. Remove the banana and reserve in the fridge for later.

Boil the water and and 100gr sugar. Keep aside.
Make the chocolate mousse, whisk the egg white until firm, add 25 gr sugar. 

Melt 150 chocolate in a microwave or bain-marie, add 75 gr whipping cream, mix well, add the egg yolks and finally the egg white, slowly and delicately.

Use a mold for charlotte or metallic bowl lined with plastic film. 
Dip the ladyfingers one by one in the syrup and place along the side and bottom of your prepared mold or bowl side by side, add some chocolate mousse until half full, add the slice of banana, a little bit of chocolate mousse and then add a layer of ladyfinger over the mousse and fill up with the rest of the mousse. Finish with a layer of lady finger. Let cool down in the fridge 6 hours 
Make the chocolate sauce: 1 hour before serving, warm 45 gr water, add sugar and cacao powder, mix well and let boil 30 seconds. reserve

Boil the cream, Melt the chocolate and add the hot cream, mix well and add the chocolate sauce, mix well and let cool down.
Un-mold the charlotte on a cooling rack, pour some chocolate sauce and serve