6 Chocolate Soufflé Cake with Peanut Butter Honey Center (6 cakes)
Grand Marnier Flambé Bananas, as needed
24 pieces Candied Orange Peel
9 fluid ounces Burnt Blood-Orange Sauce
6 pieces Banana Twists
Servings: 6
1. Heat the Chocolate Soufflé Cakes in a 350°F (180°C) oven until warm, approximately 5 to 10 minutes.
2. For each serving, place nine Grand Marnier Flambé Banana disks in one layer in the center of a plate and place the warm soufflé cake on top of them.
3. Place small piles of diced flambé bananas at 12, 3 5 and 9 o'clock positions on the plate. Place a Candied Orange Peel on top of each pile of bananas.
4. Drizzle Burnt Blood-Orange Sauce between the piles of bananas. Garnish each plate with a Banana Twist.
Servings: 6
Grand Marnier Flambé Bananas, as needed
24 pieces Candied Orange Peel
9 fluid ounces Burnt Blood-Orange Sauce
6 pieces Banana Twists
Servings: 6
1. Heat the Chocolate Soufflé Cakes in a 350°F (180°C) oven until warm, approximately 5 to 10 minutes.
2. For each serving, place nine Grand Marnier Flambé Banana disks in one layer in the center of a plate and place the warm soufflé cake on top of them.
3. Place small piles of diced flambé bananas at 12, 3 5 and 9 o'clock positions on the plate. Place a Candied Orange Peel on top of each pile of bananas.
4. Drizzle Burnt Blood-Orange Sauce between the piles of bananas. Garnish each plate with a Banana Twist.
Servings: 6
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