Chocolate Banana Cake
Cream of Tartar
Preheat oven to 350F. Butter a 10" springform pan and sprinkle with
Prepare the cake: Melt the chocolate in the top of a double boiler over
simmering water. When the chocolate has completely melted, whisk in the
butter a tablespoon at a time. Let the mixture cool slightly.
Meanwhile, beat the egg yolks with 2 tablespoons of sugar in a mixer at
high speed until mixture is ivory colored and thick, about 5 minutes.
Stir in the cornstarch and vanilla.
Beat the egg whites, adding the cream of tartar after 20 seconds, and
adding the remaining 2 tablespoons of sugar. Beat until soft peaks form.
Gently fold the egg yolk mixture into the chocolate mixture. Gently old
in the egg whites.
Spoon the batter into the prepared pan. Bake the cake until firm on top
but the center is soft, about 30 minutes. Remove the pan from the oven,
cool to room temperature on rack. Run knife around edge and remove from
pan. Cake will sink a little in the center.
Prepare the topping: Peel the bananas and cut them into 1/4 inch slices.
Toss the bananas with the orange juice to prevent browning. Combine the
butter and sugar in a large skillet over high heat and cook until mixture
begins to caramelize, about 2 to 3 minutes. Stir in the bananas and cook,
turning, until golden about 4 minutes. Let
the banana mixture cool completely.
Beat the cream in a chilled bowl with a mixer. As the cream stiffens,
beat in the confectioners' sugar and rum to taste. Beat until stiff.
Spoon the caramelized banana mixture on top of the cake. With pastry bag,
pipe rosettes of cream over the top. For garnish, top with chocolate
shavings. Refrigerate leftovers.