On Wed, 16 Aug 2006 17:19:44 -0600, Eric Jorgensen
> wrote:

irrelevant drivel deleted.......what temperature would you set your
oven to?


>better thermal conductor than aluminum. Black vs. metal-colored was
>settled over 200 years ago.

Yes...that was a top posting. It really makes no more difference
than your blather.

Can you provide a "tasty" cake recipe? Didn't think so.

Moral to the story...make chocolate cakes....who can tell if the
bottom gets too black....but we all can tell when your product is DRY!


This is spectacular...

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Chocolate Banana Sin Cake

cakes, chocolate, desserts

----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.

Yield: 8 servings


** Exported from Now You're Cooking! v5.73 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!