This was a hit this weekend!

7 large egg yolks
3 large eggs
1 cup granulated sugar
1 tsp. table salt
6 cups half-and-half
2 cups chopped bittersweet chocolate
1 Tbs. pure vanilla extract
10 cups 1-inch, day-old brioche cubes
3 ripe bananas, thinly sliced

Directions continue....


http://www.finecooking.com/recipes/c...d-pudding.aspx

Mr. Bill wrote:
> This was a hit this weekend!
>
> 7 large egg yolks
> 3 large eggs
> 1 cup granulated sugar
> 1 tsp. table salt
> 6 cups half-and-half
> 2 cups chopped bittersweet chocolate
> 1 Tbs. pure vanilla extract
> 10 cups 1-inch, day-old brioche cubes
> 3 ripe bananas, thinly sliced
>
> Directions continue....
>
>
> http://www.finecooking.com/recipes/c...d-pudding.aspx
>
It's funny, but I grew up eating a bread pudding that turned out
to be copied from an early edition of "Fannie Farmer" (in quoted
because that's not the name of the cookbook). We always served it
with hard sauce, and I loved that dessert. BUT by today's
standards, that would be very wimpy as far as chocolate content
goes. The addition of bananas sounds brilliant.

--
Jean B.

On Feb 8, 3:54*pm, "Jean B." > wrote:

>
> >http://www.finecooking.com/recipes/c...d-pudding.aspx
>
> It's funny, but I grew up eating a bread pudding that turned out
> to be copied from an early edition of "Fannie Farmer" *(in quoted
> because that's not the name of the cookbook). *We always served it
> with hard sauce, and I loved that dessert. *BUT by today's
> standards, that would be very wimpy as far as chocolate content
> goes. *The addition of bananas sounds brilliant.

I am a total sucker for Chocolate/Banana desserts!! This one is
outstanding. EVERYONE, including my sister Carla loves this one.

@@@@@ Now You're Cooking! Export Format

Chocolate Banana Sin Cake

Cakes, Chocolate,

----CAKE----
1 pound 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 pound 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 ounce 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


** Exported from Now You're Cooking! v5.88 **

Mr. Bill wrote:
> On Feb 8, 3:54 pm, "Jean B." > wrote:
>
>>> http://www.finecooking.com/recipes/c...d-pudding.aspx
>> It's funny, but I grew up eating a bread pudding that turned out
>> to be copied from an early edition of "Fannie Farmer" (in quoted
>> because that's not the name of the cookbook). We always served it
>> with hard sauce, and I loved that dessert. BUT by today's
>> standards, that would be very wimpy as far as chocolate content
>> goes. The addition of bananas sounds brilliant.
>
> I am a total sucker for Chocolate/Banana desserts!! This one is
> outstanding. EVERYONE, including my sister Carla loves this one.
>
> @@@@@ Now You're Cooking! Export Format
>
> Chocolate Banana Sin Cake
>
> Cakes, Chocolate,
>
> ----CAKE----
> 1 pound 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 pound 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 ounce 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
>
>
> ** Exported from Now You're Cooking! v5.88 **
>
Okay, here's a thought for you: put dollops of Nutella in banana
bread. BTW, it was just World Nutella Day. Hmmm. Got to go find
the new recipes created for this year's celebration.

--
Jean B.