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LOCATION: Recipes >> Dessert Recipes >> Ban Turtle Torte

Print this Recipe    Ban Turtle Torte

Serving Size :10

1 1/2 cups sugar
1/2 cup water
3/4 cup whipping cream
6 tablespoons unsalted butter
pinch salt

6 ounces unsweetened chocolate
1/2 cup unsalted butter
4 eggs
2 cups sugar
1 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups pecans, coarsely chopped
1 1/2 cups chilled whipping cream
2 tablespoons banana liqueur, optional
4 bananas, thinly sliced
Additional coarsely chopped pecans, optional

Combine sugar and water in heavy medium saucepan; stir over low
heat until sugar dissolves. Increase heat and bring to boil. 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. Remove from heat; carefully
add cream. (Mixture will bubble vigorously.) Return to low heat
and whisk until smooth. Add butter and salt and whisk until smooth.
Cool to room temperature.

Preheat oven to 350 F. Butter three 9" diameter cake pans with 1
1/2" high sides. Line bottoms of pans with parchment or waxed
paper; butter paper. Combine chocolate and butter in heavy large
saucepan. Stir over low heat until melted. Cool. Whisk in eggs
and sugar. Stir in flour, vanilla, and salt. Divide batter among
prepared pans and spread evenly. Sprinkle 3/4 cup pecans atop each.
Bake cakes until set and tester inserted into center comes out with
a few moist crumbs still attached, about 15 minutes. Cool in pans
on rack. Turn out layers and remove waxed paper.

Beat whipping cream and liqueur to stiff peaks. Place 1 cake layer
pecan side up on platter. Drizzle 1/4 cup caramel over. Cover with
layer of bananas. Spread 1 cup whipped cream over bananas. Drizzle
3 tablespoons caramel over cream. Top with second cake layer. Repeat
layering with 1/4 cup caramel, bananas, 1 cup whipped cream and 3
tablespoons caramel. Top with remaining cake layer. Drizzle 1/4
cup caramel over cake. Transfer remaining whipped cream to pastry
bag fitted with large star tip. Pipe resettes of cream around top
edge of torte. Garnish with bananas. Sprinkle with pecans. Rewarm
remaining caramel. Serve Torte with Caramel.


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