DIRECTIONS:
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CARAMEL
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Combine sugar and water in heavy medium saucepan, stir over low heat until
sugar dissolves.
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Increase heat and bring to boil.
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Cook without stirring until caramel is deep amber color, brushing down
any crystals that form on sides of pan with wet pastry brush and swirling
occasionally, about 10 minutes.
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Remove from heat; carefully add cream.
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(mixture will bubble vigorously)
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Return to low heat and whisk until smooth.
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Add butter and salt and whisk until smooth.
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Cool to room temperature.
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(can be made 3 days ahead. cover and chill. Before using, warm over
low heat until just pourable).
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CAKE
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Preheat oven to 350F.
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Butter three 9" diameter cake pans with 1 1/2" high sides.
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Line bottoms of pans with parchment or waxed paper; butter paper.
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Combine chocolate and butter in heavy large saucepan.
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Stir over low heat until melted.
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Cool.
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Whisk in eggs and sugar.
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Stir in flour, vanilla, and salt.
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Divide batter among prepared pans and spread evenly.
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Sprinkle 3/4 cup pecans atop each.
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Bake cakes until set and tester inserted into center comes out with a few
moist crumbs still attached, about 15 minutes.
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Cool in pans on rack.
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Turn out layers and remove waxed paper.
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(can be prepared 1 day ahead. Store airtight).
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Beat whipping cream and liqueur to stiff peaks.
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Place 1 cake layer pecan side up on platter.
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Drizzle 1/4 cup caramel over.
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Cover with layer of bananas.
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Spread 1 cup whipped cream over bananas.
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Drizzle 3 tablespoons caramel over cream.
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Top with second cake layer.
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Repeat layering with 1/4 cup caramel, bananas, 1 cup whipped cream and
3 tablespoons caramel.
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Top with remaining cake layer.
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Drizzle 1/4 cup caramel over cake.
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Transfer remaining whipped cream to pastry bag fitted with large star tip.
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Pipe resettes of cream around top edge of torte.
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Garnish with bananas.
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Sprinkle with pecans.
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(can be made 4 hours ahead. chill).
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Rewarm remaining caramel. Serve Torte with caramel.
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