Billy wrote:
> It is!! And this version is from Steven Raichlen from his famous Miami
> Spice Cookbook....it is so good.
>
> @@@@@ Now You're Cooking! Export Format
>
> Chocolate Banana Sin Cake
>
> cakes, chocolate, desserts, fruits
>
> ----CAKE----
> 1 lb semisweet chocolate
> 8 tablespoon butter
> 4 large eggs
> 4 tablespoon sugar
> 1 tablespoon cornstarch
> 2 teaspoon vanilla
> 1/4 teaspoon cream of tartar
> ----BANANA TOPPING----
> 1 lb bananas, ripe
> 2 tablespoon orange juice
> 3 tablespoon butter
> 3 tablespoon sugar
> 1 cup heavy cream
> 3 tablespoon confectioners sugar
> 1 tablespoon 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 as thick as marshmallow
> topping 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 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.
>
> Prepare the 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.
>
> Notes: Miami Spice S. Raichlen
>
> Yield: 8 servings
>

Heh! I should have known that such a yummy combination hasn't
been totally lost over time. Thanks!

--
Jean B.