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1
For the chocolate flourless cake: Preheat the oven to 350 degrees F. Using a mixer, whip the yolks and half of the sugar until light and frothy.
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2
In another bowl, using a mixer, whip together the egg whites and the second half of the sugar until it comes to medium peaks.
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3
Fold the meringue into the yolk mixture gently.
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4
Fold together the cocoa powder and egg mixture.
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5
Spread onto a sheet pan lined with parchment paper.
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6
Sprinkle the nuts on top of the cake and bake just until the cake springs back, 6 to 8 minutes.
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7
Cool and store in the freezer.
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8
For the banana mousse: In a mixer, whip the heavy cream to soft peaks.
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9
Reserve in the fridge.
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10
In another bowl, whip the yolks until light.
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11
Combine the sugar and 1.5 ounces water in a pot and bring to a boil.
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12
Using a candy thermometer, bring the syrup to 240 degree F (or soft bubble stage).
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13
Immediately add to the yolks and whip together until the mixer is cool.
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14
In a bowl, combine the puree, zest and flavorings together.
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15
Combine all the mixtures together and hold until use.
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16
For the raspberry fluid gel: In a pot, combine the puree and .3 ounces water and bring to a boil.
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17
In a bowl, combine the sugar and agar and add to the boiling liquid.
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18
Boil together for several seconds.
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19
Remove from the heat and pour into a container and cool completely.
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20
Once it has cooled, using a hand blender, emulsify the mixture until light and creamy in consistency.
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21
Hold until use.
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22
To assemble: Cut the chocolate cake into ovals or desired shapes.
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23
Slice each cake horizontally into two pieces.
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24
Top the bottom pieces with the banana mousse and raspberry fluid gel.
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25
Top with the remaining pieces of cake and freeze.
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26
Dip the cakes in the tempered chocolate and decorate as desired.
