Chocolate, Caramel and Banana Cube

Chocolate, caramel and banana petit gateaux

Soft banana cake, liquid caramel and light chocolate mousse. A complex chocolate petit gateaux with a stunning flowing caramel centre.



Banana Cake

  • 57 g Unsalted butter
  • 65 g Brown sugar
  • 69 g Sugar
  • 1 Egg
  • 125 g Plain flour
  • 5 g Vanilla
  • Pinch of salt
  • 125 g Milk
  • 10 g Lemon juice
  • 1 Mashed banana
  • 1/2 tsp Baking soda

Chocolate Mousse

  • 202 g Thickened/Heavy cream
  • 31 g Glucose
  • 281 g Dark chocolate (I used callebaut 54.5%)
  • 1 1/4 tsp Gelatin powder
  • 10 g Water
  • 275 g Whipped cream

Soft Set Caramel

  • 83 g Thickened cream
  • 21 g Milk
  • 12 g Sugar (I)
  • 12 g Glucose (I)
  • Pinch of salt
  • Vanilla extract
  • 38 g Sugar (II)
  • 50 g Glucose (II)
  • 29 g Buuter
  • 1 tbsp Milk

Cocoa Butter Spray

  • 100 g Cocoa butter
  • 100 g Dark chocolate

Almond Base

  • 50 g Almond meal
  • 50 g Unsalted butter, softened
  • 50 g Plain flour
  • 50 g Brown sugar


Banana Cake

  1. Preheat oven to 160 °C
  2. Combine milk and lemon juice and set aside
  3. Beat butter and sugars until pale and fluffy
  4. Add eggs, salt, vanilla, baking soda
  5. Add flour and milk alternating, starting and ending with flour
  6. Fold the mashed banana through the batter until combined
  7. Pour into a 23 x 10cm rectangular cake tin/ring
  8. Bake for 30 mins, or until an inserted toothpick comes out clean
  9. Once cool cut into 4 x 4cm squares

Chocolate Mousse

  1. Bloom gelatin with water
  2. Heat cream and glucose until steaming
  3. Pour over dark chocolate, add bloomed gelatin
  4. Cool to 25 °C before folding in whipped cream
  5. Fill 5 x 5 x 5 cube silicon moulds to halfway, reserve the rest of the mousse at room temperature
  6. Freeze for 1 hour

Soft Set Caramel

  1. Heat thickened cream, milk, sugar (I), glucose (I), salt and vanilla in a pan over medium heat
  2. In another small pan heat sugar (II) and glucose (II) until golden brown
  3. Add the cream mixture to the sugar and whisk quickly until smooth (be careful as it splatters)
  4. Remove from heat and cool to 70 °C
  5. Add butter and milk, blend with an immersion blender
  6. Allow to cool completely

Cocoa Butter Spray*

  1. Melt the cocoa butter and chocolate together
  2. Cool to 35 °C before use

Almond Base

  1. Preheat oven to 180°C
  2. Combine almond meal, butter, flour and sugar together in a bowl with your fingertips
  3. Roll out to 2mm thick and cut out 5 x 5 cm squares
  4. Bake for 10-15 minutes, until golden brown
  5. Cool
  6. Using a microplane straighten the edges


  1. Remove the half-filled silicon moulds from the freezer, using a teaspoon, scoop out a hemisphere from the centre of each (approx. 1cm deep)
  2. Fill the hemisphere with the cooled soft set caramel
  3. Top with the reserved chocolate mousse making sure to spread mousse up the walls of the mould
  4. Insert the 4 x 4cm square of banana cake
  5. Fill gaps with remaining chocolate mousse and set in freezer overnight, or at least 4 hours
  6. Remove mould from freezer and unmould the cubes
  7. Fill a chocolate spray gun with the cocoa butter spray mixture and spray an even coating on the cubes
  8. Place the sprayed cube on top of the almond base
  9. Decorate as desired**


*Of course not everybody has a chocolate spray gun, this step is optional and it will look amazing with or without it!

**To decorate I tempered some dark chocolate, poured it between 2 guitar sheets and cut them to 3.5cm squares, I also topped with some gold leaf

Shopping cart0
There are no products in the cart!
Continue shopping