Chocolate banoffee pie

Chocolate banoffee pie

I wanted to end this year on a sweet note. I suggest you prepare a banoffee pie, but in my own way, with a chocolate touch.

Normally, the banoffee pie hides a nice layer of dulce de leche. I simply replaced this one with my delicious Chocolate Salted Butter Caramel. Do I surprise you if I tell you that the result is to die for. To continue with the chocolate note, my crispy base is also slightly crispy. Shavings come as decoration, on the whipped cream.

If you are still looking for a dessert idea for New Year’s Eve or January 1st, this banoffee is for you. You will see how easy it is to do. I made this dessert the other day. At 10 o’clock, it was ready and photographed, without me having to hurry more than that. We could go for lunch elsewhere. To get ahead, I had just taken the precaution of preparing the caramel and the crispy base the day before. In the morning, all that remained was to whip the whipped cream and do the assembly. Child’s play.
And above all, it’s so good.

Chocolate banoffee pie:

Chocolate Salted Butter Caramel:

100g sugar
20 cl of full liquid cream (1 briquette)
40g chocolate (70%)
20g butter
1/2 tsp fleur de sel

Spread half the sugar on the bottom of a saucepan.
Let melt over low heat. The sugar will start to melt and caramelize in some places. gradually add the remaining sugar. (You can swirl the pan on itself, but don’t stir with a spoon)

Meanwhile, heat the cream without boiling it.

When the caramel has a nice color, add the cream several times. (Beware of projections and overflows!)
Return the pan to the heat to re-melt the hardened caramel. At this point you can mix with a wooden spoon.

Off the heat, add the chocolate and butter. To mix together.
Add the fleur de sel.

Let cool. Book cool.

Crispy base:

200 g of biscuits (like Breton galettes)
70g butter
1 heaped tsp bitter cocoa

Preheat the oven to 160°C.

Mix all the ingredients. It is not necessary to have a very fine powder.

Place a 22cm circle on a baking sheet.
Spread the mixture over it, pressing down well.

Cook for 10/12 minutes.
Once out of the oven, stir again for a nice result.

Leave to cool, then refrigerate.

Assembly:

2 to 3 ripe bananas
150 g full cream
75g mascarpone
1 tbsp icing sugar
chocolate

Carefully remove the base of the circle. You can help yourself with a blade.

Cover with caramel, then spread the banana slices over it.

Put the very cold cream, the mascarpone and the sugar in a bowl and beat in whipped cream.
Spread over the bananas.

For decoration, grate a little chocolate.

Book cool.

Chocolate banoffee pie


To finish: this pie will be perfect for 8 people.

I took Breton pancakes, rich in butter. If you are using small butter cookies, you will definitely need to add a little more butter.

I always prefer to put my base in the oven for a while to make it crispier. We may not do it. In this case, the butter must be melted before being added to the mixed biscuits.

The chocolate caramel can be replaced by a classic salted butter caramel.

I wish you a good end of the year.

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