Chocolate Caramel Banana Entremet Cake

 Delicious Chocolate Caramel Banana Entremet Cake consists of five layers: chocolate sponge, vanilla mousse, caramelised banana, caramel mousse and chocolate glaze. 



For the caramelized banana

  • 160g banana, cut into pieces
  • 40g sugar
  • 15g butter

For the chocolate sponge

  • 65g eggs
  • 33g sugar
  • pinch of sal
  • 10g flour
  • 6g pure cocoa powder
  • 16g corn flour


For the caramel mousse

  • 60g sugar
  • 20g butter
  • 48g cream (35% fat)
  • 40g  egg
  • 3.4g gelatin sheets
  • 160g cream (35% fat)

For the vanilla mousse

  • 100g milk
  • 30g sugar
  • 2 tsp vanilla extract
  • 20g egg yolks
  • 3g gelatin leaf
  • 140g cream (35% fat)


For the chocolate mousse

  • 135g dark chocolate (50% cocoa), chopped (I had only 70% cacao, so used 90g +45g milk chocolate)
  • 65g egg yolks
  • 25g sugar
  • 150g whole milk
  • 165g cream (35% fat)
  • 3g gelatin sheets

For the milk chocolate glaze

  • 250g cream (35% fat)
  • 35g glucose syrup
  • 28g sugar
  • 15g cocoa powder
  • 35g honey
  • 7.5g gelatin sheets
  • 100g milk chocolate



For the chocolate sponge

  1. Preheat the oven to 200°C 18cm spring form with paper.
  2. Beat the egg and salt until mix and lighter in color, gradually add the sugar into the egg and beat until ribbon stage.
  3. Sift the cocoa powder, flour and corn flour together. Put the flour mixture into the egg mixture and fold gently until combine.
  4. Pour into the prepared pan and bake for 7 minutes.
  5. Let the cake cool completely, then cut into 13cm round.

For the caramelised banana

  1. Put banana and sugar into a pan and place the pan over medium heat.
  2. When the banana soften and sugar start to caramelise add the butter.
  3. Take the pan out of the heat, let it cool completely.

For the caramel mousse

  1. Bloom the gelatin sheets in iced cold water.
  2. Warm 48g cream in the microwave.
  3. Put the sugar into the pan, place over medium heat and cook until amber. Add the butter stir until melt.
  4. Take the pan out of the heat and pour the whipping cream into the pan, stir until combine.
  5. Put the gelatin in the caramel pan, stir until melt.
  6. Slowly pour the hot caramel mixture into the egg, stir all the time.
  7. Pass the mixture through a sieve and let it cool completely.
  8. Whip the whipping cream until soft peaks form.
  9. Stir 1/3 of the  whipping cream into the caramel, then pour the caramel mixture back into the whipping cream bowl, fold to combine.
  10. Pour the mixture into 13 cm dessert rings, cover and freeze until firm.
  11. Then add the caramel banana on top of the mousse.


For the vanilla mousse

  1. Bloom the gelatin in cold water.
  2. In a small saucepan, bring the milk to a boil.
  3. In the meantime, combine the yolk, sugar and seeds from vanilla pod together and whisk in a heavy‐bottomed saucepan.
  4. Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
  5. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil.
  6. Put the gelatin into the hot mixture, stir to combine, then strain the mixture into the bowl to remove any egg that may have scrambled. Wait until it has completely cooled.
  7. Whisk cream just to soft peaks. Gently fold 1/3 of the cream into the creme anglaise.
  8. Gently fold back the the creme anglaise and cream mixture into the cream. The mixture will be quite loose. Pour the mixture over the caramel banana, cover and freeze until firm.

For the chocolate mousse

  1. Bloom the gelatin sheets in cold water.
  2. Beat the yolks and sugar until combine, boil milk and pour hot milk over the yolk mixture, whisk all the time.
  3. When all the milk mix into the yolk, put the mixture over low heat and heat until 80°C.
    Take the pan out of the heat, add the gelatin.
  4. Place the sieve over the bowl of chocolate, when the yolk mixture is ready, pour the mixture through the sieve and wait for 1 minutes. Stir until all the chocolate melt. Let the mixture cool to room temperature.
  5. Whip the cream until ribbon stage, spoon 1/3 of the whipped cream into the chocolate mixture, fold to combine.
  6. Pour the chocolate mixture back into the whipped cream and fold to combine.


  1. Pour half of the chocolate mousse to the Eclipse form.
  2. Place the caramel and vanilla mousse on top.
  3. Then pour the rest of the chocolate mousse and top the sponge cake.
  4. Cover and freeze until firm.

For the chocolate glaze

  1. Bloom the gelatin in cold water.
  2. Melt the milk chocolate, by putting in a bowl over a pan of hot water (don’t let the water touch the bowl).
  3. Put other ingredients in a saucepan, place over low heat until boil.
  4. Take the pan out of the heat, stir in the gelatin sheets, then mix in the melted milk chocolate.
  5. Let the glaze cool to 40°C and cover a cake.
  6. Refrigerate, then decorate as desire.



Recipe adopted from Daily delicious.


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