With the holidays around the corner and the cool weather here, Chef Corbin Tomaszeski adds spice to a rich chocolate cake.
Chocolate and banana spiced custard cake
Serves 8-10
Ingredients:
1 lb dark chocolate
1/2 lb unsalted butter, melted
3 whole eggs, beaten until smooth
2 overripe bananas, pureed until smooth
1/4 tsp ground cinnamon
Pinch allspice
Crème anglaise or vanilla bean ice cream (optional)
Method:
Preheat oven to 375 F.
Melt the dark chocolate in a stainless steel or glass bowl over a hot water bath. Add the melted butter to the melted chocolate and stir gently.
In a separate bowl, combine the beaten eggs with the pureed bananas and spices. Mix thoroughly until smooth.
Slowly add the beaten egg mixture to the melted chocolate mixture and stir until mixed through.
Line a 9-inch round or square cake pan with parchment paper. Pour the cake batter into the pan and bake 25 to 30 minutes.
Remove the cake from the oven and allow it to cool to room temperature. Refrigerate the cake and allow to cool completely.
Cut the cake into small pieces and serve cold with a traditional crème anglaise or a small scoop of vanilla bean ice cream.