adapted from The Encyclopedia of Cajun and Creole Cuisine
Yields: 6 servings
Soup
6 oz. semisweet chocolate
4 cups half and half
1/2 cup sugar
4 egg yolks, room temperature
1/3 cup creme de cacao
3 Tbsp Frangelico
Over medium low heat, cook the chocolate, half and half and the sugar in a medium saucepan until the chocolate melts and the sugar dissolves.
In a stainless steel mixing bowl whisk the egg yolks. Add one cup of the chocolate mixture to the eggs and whisk. Slowly add the egg mixture to the pot of chocolate, stir frequently.
Remove the mixture from the heat and stir in the liqueurs.
At this point the mixture may be refrigerated for two hours or up to five days. Before serving reheat the mixture in a double boiler, whisking constantly.
Caramelized Bananas
4 large bananas, peeled and cut into half moons
1/4 cup dark rum
1/2 cup sugar
1 Tbsp unsalted butter
6 slices of pound cake, cubed
1/2 cup heavy whipping cream, lightly whipped
In a mixing bowl, toss the bananas and rum. Set aside at room temperature for 20 minutes.
Melt the sugar in a skillet over medium high heat, until golden brown. Remove from heat and add the butter. Stir the mixture until smooth. Add the bananas and rum. Return the skillet to medium high heat. (Watch closely as the rum may ignite.) Continue to cook the bananas until most of the liquid has evaporated. The bananas should be soft but not mushy. Remove them from the heat and pour onto a plate. Cover them with plastic wrap and allow to sit for 20 minutes.
To serve, place the pound cake cubes in small bowls. Ladle about 1/2 cup warm chocolate soup over the cake. Garnish with the bananas and a dollop of whipped cream.