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Makes 6 (8x5 cm)

Base

95 g ................... Digestive biscuits, crushed

35 g ................... Salted butter, melted

Chocolate Ganache

40 g ................... Dark chocolate

55 g ................... Whipping cream

5 g ..................... Rice bran oil

Caramel and caramel mousse

1 tbsp ................. Water

100 g .................. Granulated sugar

100 g .................. Whipping cream (A)

80 g .................... Salted butter

2 ......................... Egg yolks

280 g .................. Whipping cream (B)

............................ Bananas, ripe but still firm

............................ Cocoa powder

Mix the crushed biscuits with melted butter.

Divide into 6 (8x5 cm) glasses, press lightly to level the top, and refrigerate until ready to use.

Put 1 tbsp of the water into a saucepan, and place over medium heat.

Meanwhile, warm the whipping cream (A) until boil.

When the sugar turns into amber, pour the hot whipping cream into the saucepan.

Stir to combine.

Remove from the heat, and pour the butter into the saucepan.

Stir to combine.

Reserve 65 g of the caramel.

Put egg yolks into the saucepan, stir to combine.

Pass a mixture through a sieve, and let it cool completely before using.

Warm the whipping cream until hot, pour the chocolate and oil into the whipping cream bowl.

Stir slowly until smooth, let it cool before using.

Pour 1 tbsp of the ganache into each glass, level it and refrigerate until ready to use.

Whip the whipping cream (B) until soft peaks formed.

Fold 1/3 of the whipped cream into the caramel bowl.

Then pour it back into the whipped cream bowl.

Fold to combine.

Cut the banana and place into the prepared glasses, and drizzle with reserved caramel.

Pipe the caramel mousse into the glasses.

Sprinkle the cocoa powder over the mousse, and refrigerate until set before serving.

Chocolate chips Whoopie pie

Make 9 large Whoopie pie

Cake

280g .............................. All purpose flour

1tsp ................................ Baking powder

1 1/2tsp ......................... Baking soda

1/4tsp ............................ Salt

125g ................................ Unsalted butter

80g ................................. Mitr Phol syrup (sugar cane syrup)

100g ............................... Mitr Phol Caramel Granulated sugar (or turbinado sugar or Demerara sugar)

1 ...................................... Egg

100g ............................... Milk

1 1/2tsp .......................... Lemon juice (or vinegar)

100g ............................... Chocolate chips

Chocolate Ganache Filling

150g ................................ Dark chocolate (60%)

50g .................................. Whipping cream

15g ................................... Mitr Phol syrup (sugar cane syrup)

60g .................................. Unsalted butter, soft

Prepare the ingredients: Mitr Phol syrup (sugar cane syrup), Mitr Phol Caramel Granulated sugar, All purpose flour mix with baking powder and baking soda, Unsalted butter, Salt, Milk mix with lemon juice, egg and Chocolate chips

Preheat the oven to 180°C

Line baking sheet with baking paper.

Sift the all purpose flour mix with baking powder and baking soda.

Mix milk with lemon juice

Beat the butter with salt until soft, add Caramel Granulated sugar and Mitr Phol syrup, beat to combine.

Add the egg and beat to combine.

Put 1/3 of the flour mixture into the bowl, fold to combine.

Add half of the milk mixture, fold to combine, add half of the flour mixture and fold to combine.

Add the rest of the milk mixture, and fold to combine.

Add the rest of the flour with chocolate chips, and fold to combine.

Use 2.5-inch scoop to portion the cake onto the prepared sheet pan.

Bake for 10-12 minutes.

Let the cake cool completely on the sheet pan.

While the cake cool make the filling: Dark chocolate, whipping cream, Mitr Phol syrup (sugar cane syrup) and butter

Put the chocolate in a bowl, and place a bowl over a bowl of warm water ( don't let the chocolate bowl touch the water). Put the whipping and syrup in a microwavable bowl and heat in the microwave for 50 seconds (600w). Pour the hot whipping cream over the chocolate, and stir slowly until the chocolate melt and the mixture smooth. Remove the chocolate bowl form the hot water bowl, put the butter into the bowl, stir slowly until the butter melt and the mixture smooth. Refrigerate the ganache for 10-15 minutes until the mixture starts to firm.

Remove from the refrigerator and beat until fluffy.

Put the ganache in a piping bag with a piping tip (I use star tip).

Place the cake upside down and pipe the ganache over the cake, and top with another cake.

Refrigerate for 10-15 minutes to set the filling, then serve.

Ps. The Ganache is quite soft, best kept in airtight container in the fridge, remove 10-15 minutes before serving.