Ingredients

2/3 cup all purpose flour

3 tablespoons unsweetened cocoa powder (preferably Dutch-process)

1/2 cup powdered sugar

1/4 cup (1/2 stick) unsalted butter, room temperature

3 large egg yolks

Caramel filling

• 1/2 cup plus 1 tablespoon sugar
• 3 tablespoons water
• 2 teaspoons light corn syrup
• 1/4 teaspoon fresh lemon juice
• 1/3 cup heavy whipping cream
• 1 tablespoon unsalted butter

Chocolate ganache topping

• 1 cup heavy whipping cream
• 1 tablespoon light corn syrup
• 3 whole star anise*
• 4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
• 2 tablespoons (1/4 stick) unsalted butter, room temperature

• 1 ounce bittersweet (not unsweetened) or semisweet chocolate, finely chopped
• 4 teaspoons (generous) plus 2 tablespoons chopped lightly salted roasted cashews

Ginger-citrus caramel sauce

• 1/4 cup sugar
• 2 tablespoons water
• 1/2 cup strained orange juice
• 1 2-inch piece peeled fresh ginger, grated, pressed through garlic press to extract 1/2 teaspoon juice
• 1/2 vanilla bean, split lengthwise in half

• 3 tablespoons unsalted butter
• 2 tablespoons (packed) golden brown sugar
• 1 large banana, sliced

Description

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