I’ve no idea why I have not posted any dessert recipe so far in this space. Being Cuban means having a sweet tooth and this translates as eating as much sugar as it is humanly possible. So, it is cakey-cakey’s turn this week.
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
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.