Chocolate-Banana Sin Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
CAKE
- 1 lb semisweet chocolate, chopped
- 8 tablespoons butter, room temperature and cut into tablespoons
- 4 eggs, separated
- 4 tablespoons sugar, separated
- 1 tablespoon cornstarch
- 2 teaspoons vanilla
- 1⁄4 teaspoon cream of tartar
-
BANANA TOPPING
- 1 lb ripe banana
- 2 tablespoons orange juice
- 3 tablespoons butter
- 3 tablespoons sugar
- 1 cup heavy cream or 1 cup whipping cream
- 3 tablespoons confectioners' sugar (to taste)
- 1 tablespoon light rum (to taste)
- 1 ounce square semisweet chocolate
directions
- Preheat oven to 350°F
- Butter a 10" springform pan and sprinkle with sugar.
- 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 as thick as marshmallow topping (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 as the whites stiffen to soft peaks.
- Gently fold the egg yolk mixture into the chocolate mixture.
- Fold in the egg whites as gently as possible.
- Spoon the batter into the prepared pan.
- Bake the cake until firm on top but the center is still a little soft, about 30 minutes.
- Remove the pan from the oven, set on rack and let cool to room temperature.
- Run knife around edge and remove from pan.
- Cake will sink a little in the center.
- TOPPING: Peel the bananas and cut them into 1/4 inch slices.
- Toss the bananas with the orange juice to prevent discoloring.
- 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.
- Continue beating until stiff.
- Spoon the caramelized banana mixture on top of the cake.
- With pastry bag, fitted with star tip, pipe rosettes of cream over the top.
- Use a vegetable peeler to shave the chocolate over cake.
- Refrigerate leftovers.
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RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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