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Title: Blackout Cake with Banana Wafers and Cafe Au Lait Sauce 1
Categories: Cake
Yield: 1 Servings
| 1 | c | Granulated sugar |
| 3/4 | c | All-purpose flour |
| 1/2 | c | Unsweetened, alkalized cocoa powder, such as Droste |
| 1 | ts | Baking soda |
| 1/2 | ts | Baking powder Pinch of salt |
| 1 | lg | Egg, at room temperature |
| 1 | lg | Egg yolk, at room temperature |
| 1/2 | c | Freshly brewed coffee, at room temperature |
| 1/2 | ts | Vanilla extract |
| 4 | tb | Unsalted butter, melted |
| 1/2 | c | Buttermilk Banana wafer: |
| 2 | md | Bananas, peeled and cut into |
| 1 | Inch pieces Cafe au lait sauce: | |
| 1 | c | Heavy cream |
| 1 | c | Milk |
| 1/2 | c | Granulated sugar, divided |
| 2 | tb | Ground coffee |
| 5 | lg | Egg yolks Chocolate mousse filling: |
| 2/3 | c | Heavy cream, chilled |
| 9 | oz | Bittersweet chocolate, such as Valrhona or Callebaut |
| 2 | tb | Unsalted butter |
| 2/3 | c | Granulated sugar |
| 1/4 | c | Water |
| 7 | lg | Egg yolks Garnish: Confectioners' sugar |
Notes: Teflon-coated fiberglass Magic baking sheet is available from: The King Arthur Flour Baker's Catalogue, P.O. Box 876, Norwich, VT 05055-0876 or telephone (800) 827-6836. Ring molds are available by mail through J.B. Prince, 29 West 38th Street, New York, NY 10018; (212) 302-8611.
Make the blackout chocolate buttermilk cake: 1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter a 17-by-11 1/2-inch baking pan. Line the bottom of the pan with parchment or waxed paper. Set aside. 2. Into a large mixing bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside. 3. In a small mixing bowl, beat the eggs with a hand-held wire whisk. Add the coffee and vanilla and whisk until combined. Add the melted butter and continue to beat. Add the buttermilk and whisk until smooth. 4. Pour the egg/buttermilk mixture into the dry ingredients and using a hand-held wire whisk, stir until the batter is smooth. Do not overmix. Scrape the batter into the prepared pan, and spread evenly using a large offset spatula. 5. Bake the cake for 18 to 22 minutes, or until the edge of the cake slightly pulls away from the side of the pan. Cool the cake in the pan set on a wire cake rack for 15 minutes. Place a sheet of parchment or waxed paper on the surface of the cake and invert onto the cake rack. Remove the baking pan and allow the cake to cool completely.
Make the banana wafers: 1. Place a rack in the center of the oven and preheat to 200 degrees F. Line a large heavy, aluminum baking sheet with the Magic baking sheet and set aside. 2. In the bowl of a food processor fitted with the metal chopping blade, place the banana pieces. Process for 30 to 45 seconds until smooth. Scrape the banana puree onto the center of the lined baking sheet, and using a large offset metal spatula, spread the puree evenly into a large rectangle about 1/16-inch thick, almost completely covering the Magic sheet. 3. Place the baking sheet in the oven and bake for 2 1/2 to 3 hours or until the banana wafer is completely dried and brown, and the edges of the wafer lift slightly. Remove the baking sheet from the oven and remove the Magic sheet with the dried banana wafer. While the wafer is still warm, peel it from the Magic sheet. Leave it to cool, uncovered, at room temperature for 1 hour. Break the banana wafer into 16 irregular-shaped pieces, and store in an airtight container until ready to serve the dessert. The banana wafer may be prepared up to 3 days ahead.
Make the cafe au lait sauce: 1. In a heavy, medium saucepan, combine the heavy cream, milk, and 1/4 cup of the sugar and bring to a gentle boil over medium heat. Remove the pan from the heat, add the ground coffee, and let steep 5 minutes.
2. In a medium bowl, whisk the yolks with the remaining 1/4 cup sugar until blended. Gradually pour the hot cream mixture through a fine mesh strainer into the egg yolk mixture and whisk until blended. Return this mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spatula for 3 to 5 minutes, or until the sauce has thickened slightly. Do not let the sauce boil. It is done when the sauce coats the back of the spatula and you can run your finger down the back of the spatula and a path remains in the sauce for several seconds. By on
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