Art Print

Mottinelli, S.
Buy at

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Lagniappe * Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

To cook is to create. And to create well...
is an act of integrity, and faith."

*Lagniappe (lan-yap)  - a little something extra,
that little unexpected pleasant surprise.


Chocolate Bananas Foster Cake with
Orange Foster Caramel Sauce


Sur La Table_Brand_468x60
The Best Brands at Great Values!
Shop Cookware Under $150 at!

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





Banana Bandit
Banana Bandit
Art Print

Buy at








Love New Orleans?
This book's for you!

My New Orleans:
The Cookbook









Shop Today!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


New Orleans, Louisiana
New Orleans, Louisiana
Art Print

Blakeway, James
Buy at


La Belle Cuisine


Chocolate Banana Foster Cake with
Orange Foster Caramel Sauce

Great Chefs of the South:
From the Television Series Great Chefs of the South
August 1997, Cumberland House Publishing

William C. Greenwood
The Jefferson
Washington, D.C.

Will Greenwood combines the tastes of New Orleans' beloved
Bananas Foster -- bananas and rum -- with chocolate, oranges,
and Grand Marnier, creating a towering dessert with layers of
cake, pastry, and mousse.

Serves 4

Chocolate Banana Cake:
2 cups all purpose flour
1 tablespoon baking powder
1/3 cup cocoa
1/3 cup unsalted butter, at
room temperature
2 cups sugar
3 large eggs

1 cup bananas
1 teaspoon gelatin
1/3 cup banana rum
1/2 cup cream
1/3 cup granulated sugar

Orange Foster Sauce:
2 teaspoons lemon juice
1/2 cup Grand Marnier
1/2 cup orange juice
3 tablespoons butter
1/2 cup water
1/2 cup sugar

Chocolate Ganache:
2 tablespoon corn syrup
1/2 pound semi-sweet
chocolate pieces
1/3 cup heavy cream

Puff pastry rounds
2 whole bananas
1/2 cup granulated sugar
2 cups vanilla ice-cream

To make the cake: Preheat the oven to 350 degrees F. Butter a cookie sheet, and dust lightly with flour. Sift together the flour, baking powder,
and cocoa powder. In bowl of an electric mixer set on medium high speed, combine the butter and sugar, mixing until creamy. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients and blend
well. Spoon the batter onto the prepared pan, smooth the top with a rubber spatula, and bake in the until a toothpick inserted in the center is clean
when removed, about 20 minutes. Let the cake cool in the pan, set on a
wire rack, for 10 minutes. When cake is cooled, cut enough rounds to cover bottom and sides, and top of four individual 6-inch rounded molds. The cake can be made up to three days ahead, but cut it into rounds just before using.
To make the mousse:
In a small bowl, sprinkle gelatin over banana rum
and let rest 5 minutes. Place this mixture over hot water in the top of a double boiler, and heat until it melts. In the bowl of a food processor puree the bananas. Gradually add the pureed bananas to the gelatin. Place heavy cream in the well-chilled bowl of an electric mixer fitted with a chilled
balloon whip, and beat on high speed until peaks just begin form, about
1 minute. With mixer on low speed, add sugar and whip until soft peaks form, about 2 minutes. Be careful not to overwhip or the mousse will be grainy. Add whipped cream to the bananas by gently folding in cream,
1/2 cup at a time.
To make the ganache
: In a medium saucepan, combine cream and corn syrup, and bring to boil over medium heat. Remove from heat and add chocolate pieces, stirring until chocolate is melted and mixture is smooth
and shiny.
To make the sauce:
In a medium saucepan set over medium heat, bring
the sugar and water to a boil, and cook until the mixture reaches a light brown color and a caramel is formed, about 8 minutes. Remove from heat, add the Grand Marnier, orange juice, and the butter, and return mixture to the stove. Over low heat, bring to slow boil, and cook until the mixture to becomes liquid again, about 1 minute.
To make the puff pastry
: Preheat oven to 350 degrees F. Grease a large sheet with softened butter. With a rolling pin, roll puff pastry until thin and place on prepared pan. Cover pastry with a second clean cookie sheet in order to prevent pastry from rising. Cook in the preheated oven 5 minutes,
or until golden. Remove from oven and allow to cool. Top with a ring of overlapping banana slices, and sprinkle with 1 tablespoon of sugar. Place pastry under broiler for about 4 minutes, or until sugar just begins to caramelize.
To assemble
: Line the bottom and sides of the molds with cake rounds. Sprinkle cake with 1 tablespoon of Grand Marnier. Fill molds with the banana mousse, placing it inside the cake. Place a final piece of cake on
top of the mousse, sprinkling again with Grand Marnier, and refrigerate molds until set, about 30 minutes. Turn the molds upside down onto a
rack set over waxed paper to unmold. Pour the chocolate ganache over
the the cake bombes until they are completely covered. Refrigerate until
set, about 45 minutes to 1 hour. Place one bombe on each individual
dessert plate. Place a puff pastry round on top of each bombe. Pour
1/2 cup of the orange foster sauce around each bombe, and finish with
a scoop of ice cream placed on top. Garnish with 2 strips of orange zest
and sprig of fresh mint.

Featured Archive Recipes:
Bananas Foster (Brennan's Original)
Bananas Foster Cheesecake
Bananas Foster Pound Cake
White Chocolate Banana Bread Pudding
with Boozy Caramel Sauce


More Lagniappe Recipes!
Index - Cake Recipe Archives
Index - Chocolate Recipe Archives
Do you know what it means
to miss New Orleans?

Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: February 10, 2012.