By: Givemeflavor
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Ingredients
Serves Tool
Serves To:USMetric| 4 | Ounce(oz) | plain chocolate, chopped | |
| 4 | Ounce(oz) | butter | |
| 1 | Tablespoon(T) | instant coffee powder | |
| 5 | eggs, separated | ||
| 7 | Ounce(oz) | granulated sugar | |
| 4 | Ounce(oz) | flour | |
| 1 | Teaspoon(t) | cinnamon, ground | |
| 4 | ripe bananas | ||
| 2 | Ounce(oz) | soft light brown sugar | |
| 1 | Tablespoon(T) | fresh lemon juice | |
| 6 | Ounce(oz) | whipping cream | |
| 1 | Tablespoon(T) | rum |
Preparation
Preheat the oven to 350° F. Grease an 8 inch round cake tin. Combine the chocolate and butter in the top of a double boiler or in a heatproof bowl set over hot water. Stir until melted. Remove from the heat and stir in the coffee. Set aside. Beat the egg yolks with the granulated sugar until thick and lemon colored. Add the chocolate mixture and beat just to blend the mixtures evenly. Sift together the flour and cinnamon into a bowl. In another bowl, bear the egg whites until they hold stiff peaks. Fold a dollop of white into the chocolate mixture to lighten it. Fold in the remaining whites in batches, alternating with the sifted flour. Pour the mixture into the prepared tin. Bake until a skewer inserted in the center comes out clean, 40 to 50 minutes. Unmould the cake on to a wire rack. Preheat the broiler. For the sauce, slice the bananas into a shallow, heatproof dish. Add the brown sugar and lemon juice and stir to blend. Place under the broiler and cook, stirring occasionally, until the sugar is caramelized and bubbling, about 8 minutes. Transfer the bananas to a bowl and mash with a fork until almost smooth. Stir in the cream and rum. Serve the cake and sauce warm.