1/2 cup banana puree (from 2 or 3 large bananas, blended or smashed)
1/2 teaspoon ground cinnamon
2 teaspoons vanilla extract
2 cups heavy cream, whipped to soft peaks
For the chocolate cake
1/3 cup Dutch processed cocoa powder
1/3 cup cake flour
1/2 teaspoon ground cinnamon
9 eggs, separated, room temperature
1 cup coconut sugar, finely ground
2 tablespoons hot coffee (the stronger, the better)
pinch of kosher salt
For the candied hazelnuts
1 cup hazelnuts, raw or toasted
1/2 cup honey
1/4 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (optional)
kosher salt, to taste
For garnish
2 fresh bananas, sliced, for garnishing
shaved chocolate, for garnishing
Directions
Step 1
Preheat the oven to 325°F.
Step 2
Spray a jelly roll pan or 9 inch cake pan with cooking spray, line with parchment paper and spray again. Line a separate sheet tray with parchment paper.
Step 3
To make the mousse: melt the chocolate in a double boiler (a heat safe bowl set over a pot with about 2 inches of water in it) over medium heat. While the chocolate is melting, whisk the eggs, yolk and coconut sugar in a medium bowl until thickened, paler in color and at ribbon consistency (if you lift the whisk and drizzle the mixture, the ribbon will sit for 3 seconds before blending back in). Slowly whisk the melted chocolate into the eggs until thoroughly combined.
Step 4
In a separate bowl mix the banana puree, cinnamon and vanilla together. Once mixed, stir into the chocolate mixture.
Step 5
Carefully fold in the whipped cream just until there are no visible white streaks. Transfer the mousse to the refrigerator and chill until set.
Step 6
Once set, place the mousse in a piping bag fitted with a tip (if you’re feeling fancy) or in a zip top bag with the corner cut off.
Step 7
To make the cake: Sift the cocoa powder, cake flour, cinnamon and salt into a small bowl. Set aside.
Step 8
In the bowl of a stand mixer fitted with the whisk or by hand, whisk the egg yolks on high speed until they reach ribbon consistency. Transfer to a large mixing bowl.
Step 9
Thoroughly wash and dry the bowl (no water or fat can be in there or the whites won’t whip) and replace on the stand mixer with the egg whites. Whisk on medium high speed until foamy then lower the speed to medium and gradually add the sugar, a few tablespoons at a time, until all of the sugar is incorporated. Turn the speed up to high and whisk to stiff peaks- don’t over whisk them though! They should be glossy but not dry.
Step 10
Beat one spatula-full of the whites into the yolks to lighten before folding the whites into the yolks in thirds. On the third addition of whites add the coffee.
Step 11
Once all of the whites are folded in, fold in the dry ingredients until just combined.
Step 12
Pour into the lined pan, bang the pan on the countertop once to release any air bubbles and bake for 12 minutes until the top is spongy to the touch. Transfer to a cooling rack for 10 minutes before removing from the pan; cool completely before building the trifle.
Step 13
To make the candied hazelnuts: In a heavy bottom skillet stir together the hazelnuts, honey and water over medium heat. Cook, stirring constantly, until the mixture begins to bubble. Lower the heat a bit and continue stirring until the liquid has turned into a syrup and is reduced, about 10 minutes.
Step 14
Remove from the heat and stir in the cinnamon, cardamom (if using) and a generous pinch or two of salt. Immediately pour onto the parchment-lined sheet tray and spread out into a single layer. Allow it to cool completely.
Step 15
To build: To make individual trifles, use a 3 inch round cutter or glass to cut the cake (you can also cut the cake into whatever shape you like or simply tear it into pieces). Place a layer of cake in the glass, pipe some mousse on top, layer some sliced bananas, a sprinkle of hazelnuts then repeat. Garnish with the candied hazelnuts, sliced bananas and shaved chocolate. Serve right away.
Step 16
If you want to build these ahead of time, leave out the candied hazelnuts and use them to finish the trifles only so that they stay crunchy.
