Chocolate Banana Foster Cake with Orange Foster Caramel Sauce

To make the chocolate banana foster cake: Preheat the oven to 350 F. Butter a cookie sheet and dust lightly with flour, sprinkling out the excess. Sift together the flour, baking powder, and cocoa powder. In the bowl of an electric mixer combine the butter and sugar and mix on medium-high speed until creamy. Add the eggs one at a time, beating well after each addition. Add the dry ingredients and blend well. Spoon the batter onto the prepared pan, smooth the top with a rubber spatula, and bake in the preheated oven about 20 minutes until a toothpick inserted in the center is clean when removed. Let the cake cool in the pan, set on a wire rack, for 10 minutes. (The cake can be made up to 3 days ahead.) When the cake is cooled, cut enough rounds to cover the bottom, sides, and top of individual 6-inch round molds.

To make the banana mousse: In a small bowl sprinkle the gelatin over the banana rum, and let rest for 5 minutes. Place this mixture over hot water in the top of a double boiler, and heat until it melts. In the bowl of a food processor puree the bananas. Gradually add the pureed bananas to the gelatin. In the well-chilled bowl of an electric mixer fitted with a chilled balloon whip, beat the heavy cream on high speed about 1 minute until peaks just begin to form. With the mixer on low speed, add the sugar and whip about 2 minutes until soft peaks form. Be careful not to overwhip or the mousse will be grainy. Add the whipped cream to the bananas by gently folding in the cream 1⁄2 cup at a time.

To make the chocolate ganache: In a medium saucepan combine the cream and corn syrup and bring to a boil over medium heat. Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate is melted and the mixture is smooth and shiny.

To make the orange foster sauce: In a medium saucepan bring the sugar and water to a boil over medium heat, and cook about 8 minutes or until the mixture reaches a light brown color and a caramel is formed. Remove the pan from the heat, add the Grand Marnier, orange juice, lemon juice, and the butter, and return the mixture to the stove. Bring to a slow boil over low heat, and cook about 1 minute until the mixture becomes liquid again.

To make the puff pastry: Preheat the oven to 350 F. Grease a large sheet with softened butter. With a rolling pin, roll the puff pastry until thin and place on the prepared pan. Cover the pastry with a second clean cookie sheet in order to prevent the pastry from rising. Cook in the preheated oven for 5 minutes or until golden. Remove the pastry from the oven and allow to cool. Top each round with 5 banana slices, and sprinkle with 1 tablespoon of sugar. Place the pastry under the broiler for about 4 minutes or until the sugar just begins to caramelize.

To assemble: Line the bottom and sides of the molds with cake rounds. Sprinkle the cake with 1 tablespoon of Grand Marnier. Fill the molds with the banana mousse, placing it inside the cake. Place a final piece of cake on top of the mousse, sprinkling again with Grand Marnier, and refrigerate the molds about 30 minutes or until set. Unmold the individual molds by turning upside down onto a rack set over waxed paper. Pour the chocolate ganache over the “bombes” until completely covered. Refrigerate about 45 minutes to 1 hour or until set.

Cut the bombes in half, place one half on each individual dessert plate. Place a banana-topped puff pastry round on top of each serving. Pour 1⁄4 cup of the orange foster sauce around the bombe, and finish with a 4-ounce scoop of ice cream on top. Garnish with 2 strips of orange zest and a sprig of fresh mint.