ITALY ~ Warm Chocolate Cake with Caramelized Bananas
ITALIAN WARM CHOCOLATE CAKE WITH CARAMELIZED BANANAS
For the cake:
1 2/3ozs {50gr} plain chocolate
4 tablespoons unsalted butter, melted
4 tablespoons plain white flour
5 tablespoons granulated sugar
2 large eggs
1 banana, not too ripe
4 tablespoons unsalted butter
For the profiterole sauce:
3 1/3ozs {100 gr} cocoa powder
1 lb {454 gr} granulated sugar
3/4 cup heavy cream
1 1/4 cups {315 ml} water
The cake: In a small pan, combine chocolate and melted butter. Melt chocolate over low heat, remove from heat. Cut banana into thin slices. Melt 4 tablespoons butter in a non-stick pan. Add sliced banana, sprinkle with sugar and cook over medium heat until caramelized. Allow to cool. In a bowl, whisk the eggs until pale and light. Still whisking, add sugar and flour. Fold in the chocolate and butter mixture, then carefully stir in the sauteed bananas. Lightly butter four ramekins or small aluminum foil containers, sprinkle with flour. Add batter until they are 3/4 full. Transfer to a preheated oven at 350F/180C and bake for 18-20 minutes. Turn out the cakes onto four plates and serve warm with profiterole sauce.
The sauce: In a saucepan, combine the sugar and water. Bring to a boil over low heat. Stir in cocoa and return to the boil. Stir in cream and return to the boil. As soon as the sauce starts to boil, remove from heat and pour into a bowl. Leave to cool and refrigerate.
Source: Recipe from "San Domenico" in Imola {near Bologna}, one of Italy's top restaurants