CHOCOLATE BANANA RASPBERRY "COCKROACHES"
Steps:
- For the chocolate flourless cake: Preheat the oven to 350 degrees F. Using a mixer, whip the yolks and half of the sugar until light and frothy. In another bowl, using a mixer, whip together the egg whites and the second half of the sugar until it comes to medium peaks. Fold the meringue into the yolk mixture gently. Fold together the cocoa powder and egg mixture. Spread onto a sheet pan lined with parchment paper. Sprinkle the nuts on top of the cake and bake just until the cake springs back, 6 to 8 minutes. Cool and store in the freezer.
- For the banana mousse: In a mixer, whip the heavy cream to soft peaks. Reserve in the fridge. In another bowl, whip the yolks until light. Combine the sugar and 1.5 ounces water in a pot and bring to a boil. Using a candy thermometer, bring the syrup to 240 degree F (or soft bubble stage). Immediately add to the yolks and whip together until the mixer is cool. In a bowl, combine the puree, zest and flavorings together. Combine all the mixtures together and hold until use.
- For the raspberry fluid gel: In a pot, combine the puree and .3 ounces water and bring to a boil. In a bowl, combine the sugar and agar and add to the boiling liquid. Boil together for several seconds. Remove from the heat and pour into a container and cool completely. Once it has cooled, using a hand blender, emulsify the mixture until light and creamy in consistency. Hold until use.
- To assemble: Cut the chocolate cake into ovals or desired shapes. Slice each cake horizontally into two pieces. Top the bottom pieces with the banana mousse and raspberry fluid gel. Top with the remaining pieces of cake and freeze. Dip the cakes in the tempered chocolate and decorate as desired.
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Annette Hapurona
[email protected]I would not recommend this recipe to anyone.
Edneshia Blue
[email protected]These are a waste of time and ingredients.
Esraa Rashini
[email protected]I'm not a fan of the chocolate coating. It's too thick and overpowering.
Md rafiq
[email protected]These are a bit too sweet for my taste.
Michael “Jade” bweupe
[email protected]I'm not sure about the cockroaches, but the chocolate-covered bananas and raspberries are delicious!
Sk Ismai
[email protected]These are a great way to get kids to eat their fruits and vegetables.
marvin perez tellez
[email protected]I was a bit hesitant to try this recipe, but I'm so glad I did! The chocolate-covered cockroaches are delicious and the bananas and raspberries add a nice sweetness.
MD: Roke
[email protected]These are so cute and festive! I'm definitely making them for my next party.
Rebecca snyder
[email protected]I love the combination of chocolate, bananas, and raspberries. The cockroaches are a bit of an acquired taste, but I think they add a nice touch.
Lal Bakhsh arabian
[email protected]These are a great way to use up leftover chocolate, bananas, and raspberries.
Ayikobua Stanley
[email protected]I'm not a huge fan of cockroaches, but I have to admit that they add a nice crunch to this dish.
Claudio
[email protected]These are so easy to make and they're always a crowd-pleaser.
Afzaal Gujjar
[email protected]The chocolate coating is rich and decadent, the bananas are sweet and creamy, and the raspberries add a tart pop of flavor. The cockroaches are a fun and unexpected addition.
Alex Houle
[email protected]I made these for a party and they were a hit! Everyone loved them.
Ayeni Boluwatife
[email protected]This recipe is a fun and creative way to enjoy chocolate, bananas, and raspberries. The cockroaches are a bit of a surprise, but they add a nice crunch and a bit of protein.