John Myers
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Chocolate – Walnut – Banana – Caramel
The perfect chocolate – walnut – banana – caramel recipe with a picture and simple step-by-step instructions.
Chocolate brownies
- 200 g Dark chocolate couverture
- 200 g Butter
- 300 g Walnuts
- 100 g Roasted and salted macadamia nuts
- 6 piece Eggs
- 300 g Sugar
- 2 tbsp Vanilla sugar
- 225 g Flour
- 2 tsp Baking powder
- 4 tbsp Cocoa powder
- 3 tbsp Apple juice
- 1 pinch Salt
caramel sauce
- 50 g Sugar
- 100 ml Whipped cream
- 2 tbsp Water
- 1 pinch Salt
chocolate cream
- 200 g Chocolate white
- 75 g Butter
- 50 g Mascarpone
- 50 g Sour cream
- 50 ml Whipped cream
Walnut buttercream
- 125 g Butter
- 50 g Mascarpone
- 50 g Walnuts
- 70 ml Maple syrup
Banana ice cream
- 1 kilogram Sliced bananas
- 250 g Natural yoghurt
- 2 tbsp Honey
- 1 piece Vanilla pod
- Peel and slice the bananas and freeze in a freezer bag for at least 24 hours.
Chocolate brownies
- Finely chop the couverture. Melt the couverture and butter in a saucepan while stirring and let cool
- Beat eggs, sugar and vanilla sugar with a hand mixer until creamy and stir in the cooled chocolate mixture. Stir in flour, baking powder, ½ teaspoon salt, 2 tablespoons cocoa powder and apple juice. Instead of apple juice, you can also use bourbon whiskey.
- Fold in the chopped nuts. Spread the mixture on a baking sheet lined with baking paper and bake in the preheated oven for 35 minutes at 180 degrees on the middle rack. Then let the cake cool down on the wire rack.
caramel sauce
- Let the sugar caramelize until golden yellow in a saucepan, then add a few tablespoons of water and simmer the caramel. Then add the cream, add a pinch of salt, bring to the boil and reduce to a creamy sauce for a few minutes, then allow to cool.
chocolate cream
- Melt the white chocolate together with the butter over a water bath. Let the mixture cool down a little and then fold in the sour cream, mascarpone and whipped cream. Pour the mixture into a piping bag and chill.
Walnut buttercream
- Chop the walnuts very finely in a blender, then add the softened butter, maple syrup and mascarpone. As soon as a homogeneous mass has formed, pour the cream into a piping bag and refrigerate.
Banana ice cream
- Prepare the banana ice cream just before serving. To do this, quickly cool the bowl of the food processor with cold water and a few ice cubes, then puree the frozen bananas, yoghurt, honey and the pulp of the vanilla pod to a creamy ice cream mixture.
- Then arrange the ice cream directly on a plate together with the brownies, chocolate cream, walnut buttercream and caramel sauce and garnish as desired.
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