Chocolate Chip Banoffee Pie
By: Jaana McEntee
Published: Tuesday, February 22, 2011 - 2:00am

Ingredients




Bottom:
300 grams double chocolate chip cookies
100 grams butter
50 grams whole hazelnuts
Filling:
100 grams butter
100 grams sugar
375 caramel condensed milk
Topping:
4 very ripe medium bananas,sliced
1/2 juice of lemon
300 milliliters fresh cream
1 tablespoon dusting sugar
vanilla extract
50 grams grated dark chocolate

Preparation

1 Melt the butter. 2 Roast the hazelnuts on hot pan,clean. 3 Crush the cookies. 4 Mix it all together & cover the bottom of the 23 cm spring form cake tin,greased & lined with baking paper. 5 Chill until you make the caramel cream: 6 Heat the sugar & butter until sugar is completely dissolved & starts to change the colour.Add carefully the caramel,bring it to boil for a minute,then take off the heat. 7 Pour the caramel sauce over the cake base & let it chill again at least 1 h. 8 Sprinkle the lemon juice over the sliced bananas. 9 Whip the cream & add half of the bananas. 10 Lift the cream on to the cake. 11 Decorate with rest of the bananas,cover with grated chocolate. 12 If you can resist,let it chill for another hour before you remove the cake from the baking tin & serving it..