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1
Preheat a convection oven to 375 degrees F or 400 degree F oven if not a convection oven.
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2
Bring 2-inches of water to a simmer in a medium pot over low heat.
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3
Put the butter and chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water.
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4
Put the bowl onto the pot.
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5
When the butter and chocolate have melted, remove from the heat, and whisk in the powdered sugar.
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6
In a separate bowl, whisk the egg yolks and eggs over the simmering water until warm.
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7
Fold in the chocolate mixture and the bourbon, then fold in the cake flour.
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8
Spray 6 (4-ounce) cake tins with nonstick cooking spray.
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9
Fill the tins to a 1/2-inch from the top with the batter.
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10
Bake until they are set around the edges but are still a bit liquid in the center, about 10 to 12 minutes.
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11
Check them after 10 minutes.
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12
Don't overcook them or the center will not be liquid.
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13
Remove them from the oven and let them sit for 1 minute.
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14
While the torte is baking, heat the canola oil in a small skillet over medium heat.
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15
When hot, add the plantain slices in 1 layer and quickly fry them on both sides until they are crisp.
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16
Remove them from pan and drain them on paper towels.
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17
Slice the banana on the bias into 1/2-inch thick slices and put them on a small sheet pan.
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18
Sprinkle with the sugar, and caramelize them using a creme brulee torch or the broiler.
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19
Spread the Salted Caramel Sauce onto each plate and unmold the torte on top.
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20
Garnish with a slice of caramelized banana a fried plantain before serving.
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21
Salted Caramel Sauce:
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22
Add the cream to a medium saucepan over medium-high heat and bring to a boil Remove from the heat, and set aside.
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23
Melt the sugar in a large heavy bottomed saucepan over medium-high heat.
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24
When the sugar starts to turn a caramel color around the edges, stir until the sugar is melted.
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25
When the sugar is a deep caramel color, slowly add the cream (watch out, it will splatter) and stir in the sea salt.
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26
Serve warm.
