Caribbean Chocolate Chunks Cake
Source of Recipe
ConAgra
Recipe Introduction
with Roasted Banana Sauce
Yield: 12 servings
List of Ingredients
PAM® Original No-Stick Cooking Spray
2 1/2 cups granulated sugar, + 1.5 tbsp, divided
1 3/4 cups Blue Bonnet® - stick, (1/4 cup melted)
5 1-ounce squares unsweetened baking chocolate
1 medium ripe banana, mash well with fork
6 eggs, lightly beaten
2 cups all-purpose flour
1 tablespoon instant espresso powder
1/4 teaspoon ground cayenne pepper
1 cup coarsely chopped macadamia nuts, or almonds
4 medium bananas, unpeeled
1 cup whipping cream
1 teaspoon vanilla extract
2 tablespoons dark rum
Recipe
Preheat oven to 350°F.
Coat a 13-inch by 9-inch baking pan with cooking spray and set aside.
Prepare cake: Place a large saucepan over very low heat, combine 2 1/4 cups sugar, 1 1/2 cups Blue Bonnet®, and chocolate. Cook, stirring often until chocolate has melted and mixture is smooth. Remove from heat; let cool 10 minutes.
Add 1 mashed banana, eggs, flour, espresso, cayenne pepper and nuts, blend well. Spoon mixture into prepared pan and bake for 30 minutes or until toothpick inserted in center of cake comes out clean. Remove cake from oven and place on wire rack to cool completely.
Prepare sauce: Place the unpeeled bananas on a baking sheet and bake 20 minutes. Remove and allow bananas to cool. Peel bananas and place in a large bowl along with the cream, melted Blue Bonnet®, vanilla, rum and 1/3 cup sugar. Using an electric mixer on high speed, beat until smooth and thick.
Cut the cake into 12 squares, spoon banana sauce over the bottom of each serving plate; top with the cake squares.
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