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Chocolate Banana Cake

Author/Submitted by:
Servings: 8
Categories: Cakes / Chocolate / Desserts

1  Lb  Semisweet Chocolate, Chopped
8  Tb  Butter
4  Lg  Eggs
4  Tb  Sugar
1  Tb  Cornstarch
2  Ts  Vanilla
1/4  T  Cream of Tartar
1  Lb  Bananas
2  Tb  Orange juice
3  Tb  Butter
3  Tb  Sugar
1  C  Heavy cream
3  Tb  Confectioners sugar
1  Tb  Light rum
1  Oz  Semisweet chocolate

Preheat oven to 350F. Butter a 10" springform pan and sprinkle with sugar. 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.

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