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Chocolate Cinnamon Cake With Banana Sauce

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4 1-ounce squares semisweet chocolate, finely chopped
cup (1 stick) unsalted butter, at room temperature
1 tablespoon instant coffee powder
5 eggs, separated
1 cup granulated sugar
1 cup flour
2 teaspoons ground cinnamon


4 ripe bananas
cup light brown sugar, firmly packed
1 tablespoon fresh lemon juice
cup whipping cream
1 tablespoon rum (optional)


Serves: 6


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.  

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