Old-fashioned banana cream cake gets a chocolate glow
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Why does it work
- The use of bittersweet chocolate prevents the dessert from being bloody.
- The throwing of the chocolate wafer crumbs with melted butter creates a simple press crust.
- By placing the cut bananas under the chocolate pudding filling, the fruits prevent the fruits.
People who ask me to name my favorite cake is always sorry that they have done this because the answer is anything but simple. “Should I tell you my favorite pudding cake?” That would be coconut. “Or should I tell you my favorite chocolate cake?” Chocolate pudding. “Favorite fruit cake?” Well, that could be sour cherryPresent peachor rhubarbDepending on the day. I really love all cakes and even more if I am not the one who makes them.
Just a joke.
I often experiment with my cakes and combine creams, fruits and other fillers. This creamy chocolate banana dream cake was inspired by my love for banana cream paste and the excellent “Dream Whip” cake: a light and airy preparation with packed whip and pudding mix.
Since I knew that a scratch version would be so much better than a powder, I whipped a concentrated chocolate pudding column full of bittersweet chocolate and brightened it with a lot of whipped cream. Before I lay in my chocolate crust in the Pan chocolate, I scatter in a layer of ripening, sweet bananas. The result is a silky, creamy cake that tastes like a cross between it Chocolate pudding And Banana cream cake. In other words: a dessert game in heaven.
Serious food / Lorena Masso
August 2013
Old-fashioned banana cream cake gets a chocolate glow
Cooking mode
(Keep your screen awake)
283 G ((10 Ounce))) Bitter sweet chocolate70% cocoa, finely chopped
67 G granulated sugar ((2 1/3 ounce; 1/3 cup)))
4 teaspoon Corn starch
3 large egg yolk
1 cup ((240 ML))) Full milk
1 teaspoon Vanilla extract
1 (9 -unzen) Crate Chocolate waferfinely ground (see notes)
113 G unsalted butter ((4 Ounce; 8 tablespoon), melted
4 medium Banana (to 21 3/4 Ounce; 620 G), peeled and shared into slices
2 Cup ((480 ML))) Whipped cream
Put chocolate in a large bowl; set aside. Whisk sugar and corn starch in a medium -sized bowl to combine. Stir in the egg yolk until the mixture is light yellow and smooth, about 1 minute.
Serious food / Lorena Masso
Bring milk and vanilla extract in a medium -sized pot over medium heat. Slowly pour milk in egg yolk mixture in a thin current until everything has been added. Mix the mixture back onto the same pot and cook over medium heat with constant stirring until the mixture begins to thicken 3 to 5 minutes. Whisk further and pour every few seconds to look for bubbles, about 1 minute. When it starts to bubble, set a timer and wipe them more 1 minute. (This helps with neutralization of amylase, a star -end -soluble protein in egg yolk.)
Serious food / Lorena Masso
Take off the stove. Strain with a fine mesh sieve pudding over chocolate and whisk up to together. Cool to cold, about 1 hour 30 minutes.
Serious food / Lorena Masso
Prepare the crust: Set the oven rack to the middle position and heat the oven to 175 ° C.
Throw in a large bowl of chocolate rifle crumbs with butter to coat evenly. Work the crumbs into the underside of a 9-inch corten plate and with a flat drinking glass or measuring cup with flat floor and measuring cup until the crumbs lie over the floor in a compact layer and the sides of the cake plate. Bake until the crust is fragrant and firm for about 15 minutes. Take out of the oven and let it cool down completely on a rust.
Serious food / Lorena Masso
Starting in the middle of the chilled blind crust, put a single banana disc and arrange it in a single layer in concentric circles of banana slices until you completely cover the bottom of the crust.
Serious food / Lorena Masso
Remove the chocolate mixture from the refrigerator and whip it smoothly. In a stand mixer equipped with the whisk attachment or with a large bowl and an electric hand mixer, the cream at medium to high speed until soft tips form, about 2 minutes. Fold with a flexible spatula cream in chocolate mixture until it is integrated and no stripes remain. Grate the filling into prepared cake bowl and cool about 3 hours until they are set.
Serious food / Lorena Masso
If you are ready to serve, garnish with remaining cut bananas.
Serious food / Lorena Masso
Special equipment
Fine-Mesh sieve, 9-inch cake plate, wire lattice, stand mixer or hand mixer
Notes
Chocolate waffles can be finely ground in a food processor. Alternatively, chocolate waffles can be placed in a large zipper bag and squeezed with a rolling needle or a wine bottle until they are finely ground.
