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Ingredients
- 1 1/2 c. Sugar
- 1/2 c. Water
- 3/4 c. Whipping cream
- 6 Tbsp. Unsalted butter
- 1 pch Salt
- 6 ounce Unsweetened chocolate
- 1/2 c. Unsalted butter
- 4 x Large eggs
- 2 c. Sugar
- 1 c. All-purpose flour
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 2 1/4 c. Pecans, coarsely minced
- 1 1/2 c. Chilled whipping cream
- 2 Tbsp. Banana liqueur, (optional)
- 4 x Bananas, thinly sliced Additional coarsely minced pecans, (optional)
Directions
- I want to thank Debbie and Stephanie for tracking down this recipe by way of numerous requests to the Epicurious web site. I'm sharing with you for
- Caramel: In heavy medium saucepan, combine sugar and water ; stir over low heat till sugar dissolves. Increase heat, and bring to boil. Cook without stirring till caramel is deep amber color, brushing down any crystals which form on sides of pan with wet pastry brush and swirling occasionally, about 10 mins. Remove from heat; carefully add in cream. (Mix will bubble vigorously.) Return to low heat, and whisk till smooth. Add in butter and salt, and whisk till smooth. Cold to room temperature. (Can be made 3 days ahead. Cover, and chill. Before using, hot over low heat till just pourable.)
- For Cake: Preheat oven to 350 degrees F. Butter three 9-inch diameter cake pans with 1-1/2 inch high sides. Line bottoms of pans with parchment or possibly waxed paper; butter paper. In heavy large saucepan, combine chocolate and butter. Stir over low heat till melted. Cold. Whisk in Large eggs and sugar.
- Stir in flour, vanilla, and salt. Divide batter among prepared pans, and spread proportionately. Sprinkle 3/4 c. pecans atop each. Bake cakes till set and tester inserted into center comes out with a few moist crumbs still attached, about 15 mins. Cold in pans on rack. Turn out layers, and remove waxed paper. (Can be prepared 1 day ahead. Store airtight.)
- Topping: Beat whipping cream and liqueur to stiff peaks. Place 1 cake layer pecan side up on platter. Drizzle 1/4 c. caramel over. Cover with layer of bananas. Spread 1 c. whipped cream over bananas. Drizzle 3 Tbsp. caramel over cream. Top with second cake layer. Repeat layering with 1/4 c. caramel, bananas, 1 c. whipped cream, and 3 Tbsp. caramel. Top with remaining cake layer. Drizzle 1/4 c. caramel over cake. Transfer remaining whipped cream to pastry bag fitted with large star tip. Pipe rosettes of cream around top edge of torte. Garnish with bananas. Sprinkle with pecans. (Can be made 4 hrs ahead. Chill.) Rewarm remaining caramel.
- Serve torte with caramel.
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