This chocolate, banana and toffee pie was part of my wife’s birthday celebration about a week ago. It is very easy to prepare and it is very rich, so, do invite as many friends around as you can for your stomach could play up as my son found out to his chagrin.
Chocolate, Banana and Toffee Pie
65g/2 1/2oz/5tbsp unsalted butter, melted
250g/9oz mil chocolate digestive biscuits, crushed
Chocolate curls, to decorate
For the filling
397g/13oz can of condensed milk
150g/5oz plain chocolate, chopped
120ml/4fl oz 1 ½ cup of crème fraîche
15ml/1tbsp golden syrup
For the topping
2 bananas
250ml/8fl oz/1 cup of crème fraîche
10ml/2tsp strong black coffee (optional)
Mix the butter with the biscuit crumbs. Press on to the base and sides of a 23cm/9in loose-based flat tin. Chill. Make the filling. Place the unopened can of condensed milk in a deep saucepan of boiling water, making sure that it is completely covered. Lower the heat and simmer, covered for 2 hours, topping up the water as necessary. The can must remain covered at all times. Remove the pan from the heat and set aside, covered, until the can has cooled down completely in the water. Do not attempt to open the can until it is completely cold. Gently melt the chocolate with the crème fraîche and golden syrup in a heatproof bowl over a saucepan of simmering water. Stir in the caramelised condensed milk and beat until evenly mixed. Pour the filling into the biscuit crust and spread it evenly. Slice the bananas evenly and arrange them in over the chocolate filling. Stir the crème fraîche and coffee (optional) together in a bowl, then spoon the mixture over the bananas. Sprinkle the chocolate curls on top. Alternatively, omit the crème fraîche topping and decorate with whipped cream and extra banana slices.
The music to go with this dish is as rich as the taste of the cake. So here’s the playlist:
Parliament Funkadelic - Do That Stuff
Death Cab For Cutie - Soul Meeets Body
Sara Tavares - Balance
Natacha Atlas - Whatever Lola Wants
Joan Manuel Serrat - Aquellas Pequeñas Cosas
Crosby Stills Nash & Young - Southern Man
Souad Massi – Amessa
Horace Silver- Song For My Father
This recipe was taken from ‘The Cook’s Encyclopedia of Chocolate’ by Christine McFadden and Christine France, a Christmas present from many years ago.
Copyright 2008
I always endorse a sweet tooth!
ReplyDeleteGlad you liked the garlands I photographed!
im with david, im hungry
ReplyDeleteand u should read some of my books one day
This sounds absolutely decadent!! I'm cutting and pasting it into my recipe file. Thank you! :)
ReplyDeletethis Music Mix, is Food for our Ears!
ReplyDeleteg.a. ;)
Thanks, the cake lasted only a couple of days and I wolfed half of it down last Monday (not Monday gone, but the one before) and yes, the music mix is just succulent, like the chocolate.
ReplyDeleteGreetings from London.
The little Englander described below is found all over the globe........
ReplyDeleteI am English and live in the US and there is a very nasty US version -
thoughtless and ignorant and rather selfish rather than patriotic.
You are right the DAILY MAIL is a marker.
Run when you see a reader coming.....
My teeth ache just from reading the ingredients! Sounds absolutely decadent!
ReplyDeleteI have to admit..this sounds wonderful..God help me...
ReplyDeleteDecadent. There's a word I love using when writing (and thinking!) about food. There's an element of delicious naughtiness when one thinks of htis word in relation to cuisine.
ReplyDeleteThanks for your comments.
Greetings from London.
sounds delicious!
ReplyDeleteOh, yes, it is indeed!
ReplyDeleteGreetings from London.
ummmhh, ya me empaté con el último post donde lo había dejado Cuban;-)) de postre me llevo este high-calory pero delicioso pie, y unas pocas de esas pequeñas cosas,
ReplyDeleteque nos dejó un tiempo de rosas
en un rincón,/en un papel/o en un cajón...un abrazo desde AH
Pues que te aproveche! Enhorabuena!
ReplyDeleteSaludos desde Londres.