Cinnamon Cake with Banana Sauce
Source of Recipe
List of Ingredients
4 1-ounce squares semisweet chocolate, finely chopped
½ Cup (1 stick) unsalted butter, at room temperature
1-tablespoon instant coffee powder
5 eggs, separated
1 cup granulated sugar
2 teaspoons ground cinnamon
FOR THE SAUCE
4 ripe bananas
¼ Cup light brown sugar, firmly packed
1-tablespoon fresh lemon juice
¾ cup whipping cream
1-tablespoon rum (optional)
1 Preheat the oven to 350°F. Grease an 8-inch round cake pan.
2 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.
3 Beat the egg yolks with the granulated sugar until thick and lemon-coloured. Add the chocolate mixture and beat on low speed just to blend the mixtures evenly.
4 Sift together the flour and cinnamon into a bowl
5 In another bowl, beat the egg whites until they hold stiff peaks.
6 Fold a dollop of whites into the chocolate mixture to lighten it. Fold in the remaining whites in 3 batches, alternating with the sifted flour.
7 Pour the batter into the prepared pan. Bake until a cake tester inserted in the centre comes out clean , 40-50 minutes, Unmold the cake onto a wire rack.
8 Preheat the broiler.
9 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 caramelised and bubbling, about 8 minutes.
10 Transfer the bananas to a bowl and mash with a fork until almost smooth. Stir in
the cream and rum, if using. Serve the cake and sauce warm.