Chocolate-banana Sin Cake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 preheat oven to 350°f
• 2 butter a 10" springform pan and sprinkle with sugar.
• 3 cake: melt the chocolate in the top of a double boiler over simmering water.
• 4 when the chocolate has completely melted, whisk in the butter a tablespoon at a time.
• 5 let the mixture cool slightly.
• 6 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).
• 7 stir in the cornstarch and vanilla.
• 8 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.
• 9 gently fold the egg yolk mixture into the chocolate mixture.
• 10 fold in the egg whites as gently as possible.
• 11 spoon the batter into the prepared pan.
• 12 bake the cake until firm on top but the center is still a little soft, about 30 minutes.
• 13 remove the pan from the oven, set on rack and let cool to room temperature.
• 14 run knife around edge and remove from pan.
• 15 cake will sink a little in the center.
• 16 topping: peel the bananas and cut them into 1/4 inch slices.
• 17 toss the bananas with the orange juice to prevent discoloring.
• 18 combine the butter and sugar in a large skillet over high heat and cook until mixture begins to caramelize, about 2 to 3 minutes.
• 19 stir in the bananas and cook, turning, until golden about 4 minutes.
• 20 let the banana mixture cool completely.
• 21 beat the cream in a chilled bowl with a mixer.
• 22 as the cream stiffens, beat in the confectioners' sugar and rum to taste.
• 23 continue beating until stiff.
• 24 spoon the caramelized banana mixture on top of the cake.
• 25 with pastry bag, fitted with star tip, pipe rosettes of cream over the top.
• 26 use a vegetable peeler to shave the chocolate over cake.
• 27 refrigerate leftovers.