Nutritional Info

Nutrition Facts

Serving Size 1 (235g)

Calories 864
Calories from Fat 153 (18%)
Amount Per Serving %DIV
Total Fat 17g 26%
Saturated Fat 10.6g 53%
Monounsaturated Fat 5.3g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 63mg 21%
Sodium 123mg 5%
Potassium 122.5mg 3%
Total Carbohydrate 175.1g 58%
Dietary Fiber 0.1g 0%
Sugars 171.2g
Protein 6g 12%

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Recipe Description
Your taste buds will be tantalized by the flavors of chocolate, warm cinnamon and carmelized bananas in this unusual English cake. Perfect for any holiday or social gathering.
Prep time
25 min
Cook time
1 hr 3 min
Ready In
1 hr 28 min


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


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.

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