Chocolate and Banana Cream Cake

Serving Size : 1
Preparation Time :8:00

---- Cake: -----

1/2 cup all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 tablespoons water
1 teaspoon vanilla extract
2 bananas

---- Cream filling: -----

3/4 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 cups milk
2 large eggs
2 tablespoons margarine -- solid
1 teaspoon vanilla extract
powdered sugar -- optional
whipped cream -- optional

Grease bottom of 13 x 9 x 2-inch pan. Line with waxed paper then grease again. Preheat oven to 375 degrees.

1. Combine in small mixing bowl the flour, 1/2 cup sugar, cocoa, baking powder and salt. Set aside.
2. In large mixing bowl, beat egg whites at high speed until soft mounds form. Gradually add 1/4 cup sugar and continue beating until stiff peaks form.
3. Combine egg yolks, water and vanilla. Add to dry ingredients and beat one minute at medium speed. Fold into the egg whites using rubber spatula.
4. Spread mixture into prepared pan; bake for 12 to 15 minutes. Remove from pan immediately and cool.
5. Cut cake in half crosswise to make two 9 x 6-inch layers. Spread one layer with filling. Top with bananas and place second layer on top of bananas. IMPORTANT: Chill 6 hours to overnight.
6. Just before serving, sprinkle with sifted powdered sugar or serve with sweetened whipped cream.

FILLING: Combine 3/4 cup sugar, cornstarch and salt in saucepan. Gradually add 2 cups milk and cook over medium heat, stirring constantly, until mixture is very thick. Blend 1/2 cup of the hot mixture into 2 eggs that have been slightly beaten; add back to saucepan. Cook 2 minutes longer, stirring constantly. Blend in margarine and vanilla. Cover and chill thoroughly before using to fill cake layers.

Papaya-Cream Cheese Tart

Serving Size : 8
Preparation Time :1:00

2 cups flour
6 ounces very cold unsalted butter -- 1/2-inch cubes
1/4 teaspoon salt
1/2 teaspoon sugar
1/3 cup cold water
12 ounces cream cheese
4 ounces heavy whipping cream -- whipped to soft peak
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 very ripe papaya, peeled -- cut in 1/4" slices
1/2 cup peach glaze, melted
1/2 cup macadamia nuts -- toasted
8 ounces bitter chocolate
8 ounces semisweet chocolate
2 1/2 cups heavy cream
4 tablespoons warm water

STEP ONE: Prepare the Tart Shell--
Sift together the flour, salt, and sugar. Coat butter cubes with the flour mixture and water and knead until malleable, but not homogeneous. (The amount of water given is approximate; adjust the amount used according to the dough's consistency.) Leave bits of plain butter, otherwise the dough becomes too elastic. Gently roll dough to 1/4-inch thickness and lay onto a tart pan. Trim edges and poke bottom of pastry with a fork. Bake in oven at 350 degrees F for about ten minutes or until tart shell browns slightly. Chill.

STEP TWO: Prepare Cream Cheese Filling--
Whip whipping cream until it forms soft peaks. In a mixer, beat cream cheese until it becomes fluffy. Fold in whipped cream, powdered sugar, and vanilla extract. Set aside.

STEP THREE: Assemble Tart--
Fill tart shell with cream cheese mixture. Arrange papaya slices in a pinwheel design over the top of the cream cheese. Place macadamia nuts in center of tart. With a pastry brush, coat top of tart with peach glaze. Refrigerate for 1/2 hour before serving.

STEP FOUR: Prepare Chocolate Sauce--
Heat bitter chocolate, semisweet chocolate, heavy cream, and warm water in a saucepan, stirring frequently, until sauce is a smooth consistency.

STEP FIVE: To Serve--
Slice tart into 8 pieces. Drizzle chocolate sauce onto plate and place one piece of tart on each plate.