Banana Turtle Torte

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups sugar
• 1/2 cup water
• 3/4 cup whipping cream
• 6 tablespoons unsalted butter
• 1 pinch salt
• 6 ounces unsweetened chocolate
• 1/2 cup unsalted butter
• 4 eggs
• 2 cups sugar
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 1/4 cups pecans, coarsely chopped
• 1 1/2 cups whipping cream, chilled
• 2 tablespoons banana liqueur (optional)
• 4 bananas, thinly sliced
• additional coarsely chopped pecans (optional)

Recipe

• 1 caramel
• 2 combine sugar and water in heavy medium saucepan, stir over low heat until sugar dissolves.
• 3 increase heat and bring to boil.
• 4 cook without stirring until caramel is deep amber color, brushing down any crystals that form on sides of pan with wet pastry brush and swirling occasionally, about 10 minutes.
• 5 remove from heat; carefully add cream.
• 6 (mixture will bubble vigorously)
• 7 return to low heat and whisk until smooth.
• 8 add butter and salt and whisk until smooth.
• 9 cool to room temperature.
• 10 (can be made 3 days ahead. cover and chill. before using, warm over low heat until just pourable).
• 11 cake
• 12 preheat oven to 350°f
• 13 butter three 9" diameter cake pans with 1 1/2" high sides.
• 14 line bottoms of pans with parchment or waxed paper; butter paper.
• 15 combine chocolate and butter in heavy large saucepan.
• 16 stir over low heat until melted.
• 17 cool.
• 18 whisk in eggs and sugar.
• 19 stir in flour, vanilla, and salt.
• 20 divide batter among prepared pans and spread evenly.
• 21 sprinkle 3/4 cup pecans atop each.
• 22 bake cakes until set and tester inserted into center comes out with a few moist crumbs still attached, about 15 minutes.
• 23 cool in pans on rack.
• 24 turn out layers and remove waxed paper.
• 25 (can be prepared 1 day ahead. store airtight).
• 26 beat whipping cream and liqueur to stiff peaks.
• 27 place 1 cake layer pecan side up on platter.
• 28 drizzle 1/4 cup caramel over.
• 29 cover with layer of bananas.
• 30 spread 1 cup whipped cream over bananas.
• 31 drizzle 3 tablespoons caramel over cream.
• 32 top with second cake layer.
• 33 repeat layering with 1/4 cup caramel, bananas, 1 cup whipped cream and 3 tablespoons caramel.
• 34 top with remaining cake layer.
• 35 drizzle 1/4 cup caramel over cake.
• 36 transfer remaining whipped cream to pastry bag fitted with large star tip.
• 37 pipe resettes of cream around top edge of torte.
• 38 garnish with bananas.
• 39 sprinkle with pecans.
• 40 (can be made 4 hours ahead. chill).
• 41 re warm remaining caramel. serve torte with caramel.
• 42 prep time and baking time are approximated.