Bolos - Bolos de Fatia
Bolo de Banana e Chocolate Branco e Negro || Dark-White Chocolate Banana Cake
sexta-feira, maio 12, 2017
Confesso-me super fã de Bolo de Banana... O sabor caracterÃstico e intenso deste bolo une-se facilmente a qualquer recheio ou cobertura, mas a combinação perfeita passa por chocolate... e complementa-se com caramelo. Uma união a não perder!
I confess myself a super fan of Banana Cake ... The characteristic and intense flavor of this cake easily attaches to any filling or frosting, but the perfect combination passes through chocolate ... and complements with caramel. You can't miss this union!
I confess myself a super fan of Banana Cake ... The characteristic and intense flavor of this cake easily attaches to any filling or frosting, but the perfect combination passes through chocolate ... and complements with caramel. You can't miss this union!
Ingredientes:
(bolo)
- 390g de farinha
- 1 e 1/2 colheres (chá) de fermento em pó
- 1 e 1/2 colheres (chá) de bicarbonato de sódio
- 1/2 colher (chá) de sal
- 115g de manteiga sem sal, amolecida
- 375g de açúcar amarelo
- 3 ovos
- 1 e 1/2 colheres (chá) de aroma de baunilha
- 4 bananas médias esmagadas
- 370g de iogurte natural
(ganache de chocolate)
- 300g de natas
- 300g de chocolate negro
(ganache de chocolate branco caramelizada)
- 300g de chocolate branco
- 100g de natas
(montagem)
- pepitas de chocolate branco e negro q.b.
- suspiros q.b.
- palitos de chocolate q.b.
Ingredients:
(cake) 390g all-purpose flour, 1 1/2 tspoon baking powder, 1 1/2 tspoon baking soda, 1/2 tspoon salt, 115g unsalted butter softened, 375g light brown sugar, 3 eggs, 1 1/2 tspoon vanilla flavouring, 4 mashed medium bananas, 370g plain yogurt
(chocolate ganache) 300g heavy cream, 300g dark chocolate
(caramelized white chocolate ganache) 300g white chocolate, 100g heavy cream
(assemble) dark and white chocolate chips, meringues, chocolate sticks (as needed)
Preparação:
(bolo)
Pré-aqueça o forno a 180ºC.
Unte e forre com papel vegetal duas formas de 20cm de diâmetro.
Numa taça, bata a manteiga com o açúcar até estar suave. Junte os ovos, um a um.
Esmague a banana. Junte a banana e o iogurte. Por fim, envolva os secos e o aroma de baunilha.
Numa taça, bata a manteiga com o açúcar até estar suave. Junte os ovos, um a um.
Esmague a banana. Junte a banana e o iogurte. Por fim, envolva os secos e o aroma de baunilha.
Divida pelas formas e leve ao forno por cerca de 40 minutos.
Retire e deixe arrefecer.
(ganache de chocolate)
(ganache de chocolate)
Aqueça as natas quase até ferverem. Junte o chocolate em pedaços e mexa para derreter.
Deixe arrefecer e use.
(ganache de chocolate branco caramelizada)
Pré-aqueça o forno a 160°C.
Forre um tabuleiro grande com papel vegetal e espalhe sobre ele o chocolate branco. Leve ao forno por 8-10 minutos ou até que fique com cor de caramelo claro (um bege claro).
Enquanto isso, aqueça as natas até ficar bem quentes (não deixe ferver).
Junte o chocolate e misture até derreter.
Deixe a ganache chegar à temperatura ambiente, cubra e leve ao frio por 30 minutos ou até ficar com uma consistência boa para espalhar.
(montagem)
(ganache de chocolate branco caramelizada)
Pré-aqueça o forno a 160°C.
Forre um tabuleiro grande com papel vegetal e espalhe sobre ele o chocolate branco. Leve ao forno por 8-10 minutos ou até que fique com cor de caramelo claro (um bege claro).
Enquanto isso, aqueça as natas até ficar bem quentes (não deixe ferver).
Junte o chocolate e misture até derreter.
Deixe a ganache chegar à temperatura ambiente, cubra e leve ao frio por 30 minutos ou até ficar com uma consistência boa para espalhar.
(montagem)
Corte ao meio os dois bolos, obtendo 4 camadas de bolo.
Coloque a primeira camada de bolo num prato de servir, cubra com metade da ganache de chocolate branco caramelizada.
Coloque a segunda camada de bolo e cubra com ganache de chocolate.
Coloque a terceira camada de bolo e cubra com a restante ganache de chocolate branco caramelizada.
Coloque a última camada de bolo, cubra todo o bolo com a restante ganache de chocolate e leve ao frio para estabilizar.
Decore com os suspiros, os palitos e as pepitas.
Method:
(cake)
Preheat the oven to 180ºC.
Grease and line with parchment paper two 20 cm's diameter baking pans.
In a bowl, whisk the butter with the sugar until smooth. Add the eggs, one by one.
Smash the banana. Add the banana and yogurt. Finally, fold in the dried ones and the vanilla flavouring.
Divide by the baking pans and bake for about 40 minutes.
Remove and let cool.
(chocolate ganache)
Heat the cream almost to a boiling point. Add the chocolate into pieces and stir to melt.
Let cool and use.
(caramelized white chocolate ganache)
Preheat oven to 160ºC.
Line a large pan with parchment paper and spread the white chocolate over it. Bake for 8-10 minutes or until it gets light brown (a light beige).
Meanwhile, heat the cream until very hot (do not boil).
Add the chocolate and mix until melted.
Let the ganache reach room temperature, cover and refrigerate for 30 minutes or until it has a good consistency to spread.
(assemble)
Cut the two cakes in half, obtaining 4 layers of cake.
Place the first layer of cake on a serving plate, cover with half of the caramelized white chocolate ganache.
Place the second layer of cake and cover with chocolate ganache.
Place the third layer of cake and cover with the remaining caramelized white chocolate ganache.
Put the last layer of cake, cover the entire cake with the remaining chocolate ganache and bring to the cold to stabilize.
Decorate with meringues, chocolate chips and chocolate sticks.
Coloque a segunda camada de bolo e cubra com ganache de chocolate.
Coloque a terceira camada de bolo e cubra com a restante ganache de chocolate branco caramelizada.
Coloque a última camada de bolo, cubra todo o bolo com a restante ganache de chocolate e leve ao frio para estabilizar.
Decore com os suspiros, os palitos e as pepitas.
Method:
(cake)
Preheat the oven to 180ºC.
Grease and line with parchment paper two 20 cm's diameter baking pans.
In a bowl, whisk the butter with the sugar until smooth. Add the eggs, one by one.
Smash the banana. Add the banana and yogurt. Finally, fold in the dried ones and the vanilla flavouring.
Divide by the baking pans and bake for about 40 minutes.
Remove and let cool.
(chocolate ganache)
Heat the cream almost to a boiling point. Add the chocolate into pieces and stir to melt.
Let cool and use.
(caramelized white chocolate ganache)
Preheat oven to 160ºC.
Line a large pan with parchment paper and spread the white chocolate over it. Bake for 8-10 minutes or until it gets light brown (a light beige).
Meanwhile, heat the cream until very hot (do not boil).
Add the chocolate and mix until melted.
Let the ganache reach room temperature, cover and refrigerate for 30 minutes or until it has a good consistency to spread.
(assemble)
Cut the two cakes in half, obtaining 4 layers of cake.
Place the first layer of cake on a serving plate, cover with half of the caramelized white chocolate ganache.
Place the second layer of cake and cover with chocolate ganache.
Place the third layer of cake and cover with the remaining caramelized white chocolate ganache.
Put the last layer of cake, cover the entire cake with the remaining chocolate ganache and bring to the cold to stabilize.
Decorate with meringues, chocolate chips and chocolate sticks.
