Banana Turtle Torte
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Banana Turtle Torte
  Alcohol    Tortes    Pecans    Dessert  
Last updated 6/12/2012 1:06:50 AM. Recipe ID 32530. Report a problem with this recipe.
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      Title: Banana turtle torte
 Categories: None
      Yield: 1 Servings
 
--------------------------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. Im sharing with you for Gourmet Friday. 

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. 




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Recipe ID 32530 (Apr 03, 2005)

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