Recipe by Vino Girl
A rich, flourless cake from "Miami Spice - The New Florida Cuisine" by Steven Raichlen (1993). If you can get them, use manzanas (apple bananas) for this. Otherwise any type will do.
- 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
- 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 See How It's Made
- 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.