| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Choco4 |
1 |
servings |
INGREDIENTS
|
|
CAKE |
| 6 |
oz |
Sweet cooking chocolate |
| 3/4 |
c |
Margarine or butter |
| 4 |
|
Eggs; separated |
| 1/8 |
ts |
Salt |
| 3/4 |
c |
Granulated sugar |
| 3/4 |
c |
Ground pecans |
| 1/2 |
c |
Mashed banana; (about 1 med.) |
|
|
CREAMY BANANA SAUCE |
| 1 |
c |
Mashed bananas; (about 2 med.) |
| 1/4 |
c |
Whipping cream |
| 2 |
tb |
Powdered sugar |
| 1/8 |
ts |
Ground cinnamon |
|
|
Pecan halves; toasted |
INSTRUCTIONS
Preparation : Makes 12 servings. This chocolate cake includes bananas both
in the cake and creamy sauce. Heat oven to 375 degrees. To prepare cake,
grease and flour 8 x 2 1/2 inch springform pan. Heat chocolate and
margarine in 1-1/2 quart saucepan until melted. Cool 5 minutes. Beat egg
whites and salt in medium bowl on high speed until stiff but not dry. Beat
egg yolks and sugar on medium speed until lemon colored. Stir into
chocolate. Stir in ground pecans and banana. Gradually fold chocolate
mixture into egg whites. Pour into pan. Bake until top is dry and knife
inserted in center comes out slightly wet, 40 to 45 minutes. (Do not
overbake). Cool completely. Remove from pan. To prepare sauce, beat
together bananas, cream, powdered sugar and cinnamon until well blended.
Serve cake with sauce, garnished with pecan halves.
Recipe by: Carol <sanjose@use.pipeline.com>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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