Preheat a convection oven to 375 degrees F or 400 degree F oven if not a convection oven.
Bring 2-inches of water to a simmer in a medium pot over low heat. Put the butter and chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove from the heat, and whisk in the powdered sugar.
In a separate bowl, whisk the egg yolks and eggs over the simmering water until warm. Fold in the chocolate mixture and the bourbon, then fold in the cake flour.
Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to a 1/2-inch from the top with the batter. Bake until they are set around the edges but are still a bit liquid in the center, about 10 to 12 minutes. Check them after 10 minutes. Don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.
While the torte is baking, heat the canola oil in a small skillet over medium heat. When hot, add the plantain slices in 1 layer and quickly fry them on both sides until they are crisp. Remove them from pan and drain them on paper towels.
Slice the banana on the bias into 1/2-inch thick slices and put them on a small sheet pan. Sprinkle with the sugar, and caramelize them using a creme brulee torch or the broiler.
Spread the Salted Caramel Sauce onto each plate and unmold the torte on top. Garnish with a slice of caramelized banana a fried plantain before serving.
Salted Caramel Sauce:
Add the cream to a medium saucepan over medium-high heat and bring to a boil Remove from the heat, and set aside.
Melt the sugar in a large heavy bottomed saucepan over medium-high heat. When the sugar starts to turn a caramel color around the edges, stir until the sugar is melted. When the sugar is a deep caramel color, slowly add the cream (watch out, it will splatter) and stir in the sea salt. Serve warm.
Yield: about 2 1/2 cups
Recipe courtesy of Beau MacMillan