(for cake)
1/2 cup sifted cake flour
3 T Dutch-processed cocoa powder
pinch of salt
3 large eggs, at room temperature
2/3 cup sugar
2 T unsalted butter
2 T milk
1/4 t vanilla extract
(for filling)
1 1/2 cups heavy cream
6 oz. bittersweet chocolate, finely chopped
1 1/2 T golden rum
3 ripe bananas, cut in half lengthwise
(for glaze)
1/4 cup heavy cream
2 oz. bittersweet chocolate, finely chopped
1 t corn syrup
(option)
edible hearts
>how to make<
(for cake)
*Place a rack in the center of the oven and heat to 350 degrees.
*Butter an 11" x 8" baking pan and line the bottom with parchment or wax paper.
*Dust the inside of the pan with flour to coat the sided and top out the excess.
*Sift the cake flour, cocoa, and salt together.
*Whisk the eggs and sugar in the bowl of a heavy duty standing mixer.
*Place over a medium saucepan of simmering water and whisk constantly until the eggs are hot to the touch and the sugar is dissolved.
*Attach to the mixer and fit with the whisk.
*Beat on high speed until the eggs have tripled in volume and are light and fluffy, about 3 minutes.
*Meanwhile, melt the butter in a small saucepan over low heat.
*Add the milk and heat until hot to the tough.
*Pour into a medium bowl and stir in the vanilla.
*In two additions, sift the cocoa mixture over the eggs and fold in, using a large balloon whisk or rubber spatula.
*Transfer a large dollop of the batter into the milk mixture and whisk to combine.
*Pour into the bowl of batter and fold in.
*Spread evenly in the pan.
*Bake until the top springs back when pressed in the center, about 20 minutes.
*Cool on a wire rack for 5 minutes.
*Invert and unmold onto the rack, and remove the paper.
*Cool completely.
(for filling)
*Bring the cream to a simmer in a small saucepan over medium heat.
*Remove from the heat and add the chocolate and rum.
*Let stand for 3 minutes, then whisk until smooth.
*Transfer to a medium bowl set in a larger bowl of ice water.
*Let stand, stirring occasionally, until cooled but not set.
*With the bowl still in the water, whisk until the mixture is thick and spreadable.
*Place 2 of the bananas on the cake, cut sides down, trimming and piecing the remaining banana to fit.
*Spoon the chocolate filling over the bananas, and spread evenly to cover the bananas, almost to the edge of the cake.
*Fold a 40" long piece of aluminum foil in half lengthwise to make a 6" tall strip.
*Spray the foil with the oil.
*Oiled side in, wrap the foil strip around the perimeter of the cake to make a collar, and tape it in place.
*Crimp the foil so it makes a tight fit.
*Spread the chocolate filling to touch the collar.
*Place the cake on a serving plate.
*Refrigerate until the filling is chilled and set, about 2 hour.
(for glaze)
*Bring the cream to a simmer in a small saucepan over medium heat.
*Add the chocolate and corn syrup and whisk until smooth.
*Cool slightly.
*Remove the foil collar.
*Pour all of the glaze on top of the filling.
*Using an offset metal spatula, immediately spread in a thin layer just to the edge.
*Refrigerate until the glaze set, about 30 minutes.
*Serve chilled.
-serves 8 to 12-
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