Puerto Rican Recipes

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Procedure:
Preheat oven to 350°F Butter a 10" springform pan and sprinkle with sugar. CAKE: Melt the chocolate in the top of a double boiler over simmering water. When the chocolate has completely melted, whisk in the butter a tablespoon at a time. Let the mixture cool slightly. Meanwhile, beat the egg yolks with 2 tablespoons of sugar in a mixer at high speed until mixture is ivory colored and as thick as marshmallow topping (5 minutes). Stir in the cornstarch and vanilla. Beat the egg whites, adding the cream of tartar after 20 seconds, and adding the remaining 2 tablespoons of sugar as the whites stiffen to soft peaks. Gently mix the egg yolk mixture into the chocolate mixture. Mix in the egg whites as gently as possible. Spoon the batter into the prepared pan. Bake the cake until firm on top but the center is still a little soft, about 30 minutes. Remove the pan from the oven, set on rack and let cool to room temperature. Run knife around edge and remove from pan. Cake will sink a little in the center. TOPPING: Peel the bananas and cut them into 1/4 inch slices. Toss the bananas with the orange juice to prevent discoloring. Combine the butter and sugar in a large skillet over high heat and cook until mixture begins to caramelize, about 2 to 3 minutes. Stir in the bananas and cook, turning, until golden about 4 minutes. Let the banana mixture cool completely. Beat the cream in a chilled bowl with a mixer. As the cream stiffens, beat in the sugar and rum to taste. Continue beating until stiff. Spoon the caramelized banana mixture on top of the cake.

Enjoy!!!