Caramelised Banana Chocolate Rice Cake

Caramelised Banana Chocolate Rice Cake

Think of the best flavor combo you can that is robustly complementary and succulently delicious. For me, (and I would anticipate a lot of other people) I think chocolate and caramel. And how do you mix these flavors up with a curious twist and give it personality? You add banana (caramelised Banana OMG).

As this flavor combo is nothing ground breaking I wanted to mix it up and produce a cake that is definitely not the norm.

Originally this bake was produced as a layered polenta pancake ‘cake’ with caramelized bananas in the layers covered by a chocolate ganache. However, the caramelized banana was too soft and ran out the sides of the cake, making the ganache then spill off the cake (such a shame – this could have been an epic recipe).

My next experiment with these flavours was inspired by my Orange and Poppy Seed Rice Cake , where I figured I could make a chocolate risotto cake with caramelised bananas on the top.

To get the banana to stay and not spill like my last attempt I decided to make this like an upside down cake and bake the caramelised banana into the cake (not as a layer filling).

After some playing around with the batters consistency I must say this cake has very interesting textures and addictive flavor!

 

Ingredients:

Caramelised Banana:

• 150g sugar
• 75g butter
• 90ml cream
• 2 large bananas

Rice Batter:

• 1 tsn vanilla essence
• 240g aborto rice
• 240ml cream
• 520ml milk
• 160g brown sugar
• 2 eggs
• 40g flour
• 20g cocoa powder
• 240g dark chocolate

 

Method:

1. Line a 25cm cake tin with baking paper and pre-heat the oven to 180c degrees.
2. Cut up the banana into slices, short ways (they will be the size of 20cent coin pieces) and leave aside.
3. Place the white sugar in a saucepan on a high heat and stir until the sugar melts and starts to brown.
4. Add the butter, being careful with the splatter and mix with a wooden spoon until combine.
5. Add the cream again being careful with the splash and stir until smooth and silky.
6. Add the banana slices and stir to coat them in the mix until they slightly soften.
7. Place the banana sliced in the base of the prepared cake tin with no overlap.
8. Pour the remaining caramel over the top to evenly cover the banana and place the tin in the freezer to harden slightly.
9. Meanwhile, place the vanilla essence, rice and cream into a saucepan on a simmering heat, stirring until the cream is absorbed.
10. Place the brown sugar into a bowl with the milk and stir until dissolved.
11. Slowly add the milk mix to the rice mix, 100ml at a time it’s until absorbed. Continue this process until all the milk has been absorbed and the rice resembles a creamy risotto like consistency.
12. Leave the mix aside until cool.
13. Place the eggs, one at a time into the rice mix, whisking each addition with a hand whisk.
14. Add the flour and cocoa powder to the mix and whisk until well combine.
15. Place the chocolate in a bowl over a saucepan of simmering water on the stove, stir the chocolate until just melted and smooth.
16. Add the melter chocolate to the mix and whisk with a hand whisk until combine.
17. Spoon the mix over the top of the caramel bananas and place in the oven for 45 minutes or until a skewer inserted in the center comes out just clean.
18. Leave the cake in the tin for 20 minutes then invert onto a plate.

 

 

 

 

 

 

 

 

Step 18

 

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