Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate	1	lb	semisweet chopped	16.4427	2.6847	0.584	0.4082
butter	8	tablespoons	cut	684.0	31.428	21.372	57.6
egg	4		separated	286.0	1.44	25.12	19.02
sugar	4	tablespoons	separated	79.95	15.002	2.5025	1.248
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
cream tartar	1/4	teaspoon		1.935	0.4612	0.0	0.0
banana	1	lb	ripe	403.6977	103.6006	4.9442	1.4969
orange juice	2	tablespoons		13.95	3.2239999999999998	0.217	0.062
butter	3	tablespoons		684.0	31.428	21.372	57.6
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
confectioner ' sugar	3	tablespoons		-	-	-	-
rum	1	tablespoon		-	-	-	-
chocolate	1	ounce	square semisweet	16.4427	2.6847	0.584	0.4082

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.