Ingredients
Chocolate Biscuit
396 g / 14 oz Egg yolks
226 g / 8 oz Sugar
175 g / 6.2 oz Cake flour
80 g / 2.8 oz Cocoa powder
100 g / 3.5 oz Butter
100 g / 3.5 oz Trimoline
80 gm / 2.8 oz Sugar
368 g / 13 oz Egg whites

Devils Food Cake
3 cups Sugar
2 1/4 cups AP Flour
1 1/2 cups Cocoa powder
1 tbsp Baking soda
1 1/2 cups Baking powder
1 tbsp Salt
85 g /3 oz Butter, melted
3 ea Eggs
3 ea Egg yolks
1 1/2 cups Buttermilk
1 1/2 cups Coffee, hot
1 tbsp Vanilla paste

Banana Cream
2 cups Milk
6 cups Banana purée
1 lb Sugar
225 g / 8 oz Flour
1 ea Vanilla bean, split, scraped
2 tbsp Rum, dark
32 ea Egg yolks
114 g / 4 oz Butter

Chocolate Mousse
1 ea Egg
1 ea Egg yolk
1 1/2 oz Sugar
1 ea Sheet gelatin
170 g / 6 oz Madagascar rondo 64%, melted
2 cups Cream, whipped soft

Chocolate Glaze
900 g / 32 oz Hero gel clear
567 g / 20 oz Water
567 g / 20 oz Cream
283 g / 10 oz Cocoa powder
567 g / 20 oz Madagascar rondo 64%

Preparation
Chocolate Biscuit
Mix egg yolks and sugar on high speed with a whip, for 5 minutes. Sift cake flour and cocoa powder, melt butter and trimoline. Gently fold in dry and then add melted ingredients. Make a meringue and fold it in. Bake in a 350°F oven and reserve.

Devils Food Cake
Sift 1st six ingredients into a large bowl. Mix butter, eggs, egg yolks, buttermilk, coffee and vanilla paste in order. Add to dry product. Bake at 300°F oven.

Banana Cream
Boil milk and banana purée. Mix well the dry ingredients and add the egg yolks. Temper the mixture and return to heat and bring back to a boil whisking constantly. Add the butter off the heat. Reserve for later.

Chocolate Mousse
Whip egg and yolk and pour the cooked sugar into the mix. Immediately add the gelatin. Fold in the warm chocolate and finally the cream.

Chocolate Glaze
Dissolve Hero Gel Clear, water, and cream on a low flame and pour over the cocoa powder and Madagascar chocolate. Strain and use when slightly chilled.

Setting
Coat biscuit with tempered chocolate place 1000 grams of banana cream for next layer and spread evenly. Place a layer of devils food cake next and then the chocolate mousse. Let freeze 30 minutes and then spread 400 grams banana cream, freeze again and then finish with the glaze. Portion and serve with chocolate sauce and a caramelized banana.

Specialty Ingredients
#31301 FELCHLIN-Swiss Cocoa Powder
#31109 FELCHLIN-Swiss Madagascar Rondo 64%
#6715-192 HERO-Swiss Gel Clear
#90069 Vanilla Paste
#90070 Sheet Gelatin
#90071 Vanilla Beans
#90435 Trimoline