INGREDIENTS:2 cups cooking oil
4 cups sugar
8 eggs
12 bananas, mashed
8 cups flour
4 tsp. baking soda
2 tsp. baking powder
2 tsp. salt
1 ¾ cup milk
1 Tbsp. vanilla
1 lb. semi-sweet chocolate (preferably Callebaut, but any baker’s chocolate will do)
½ cup cream DIRECTIONS:Preheat oven to 350°F. In a large bowl, mix oil and sugar together; add eggs and bananas. Sift in flour, baking soda, baking powder and salt. Add ¾ cup milk (set aside remainder for chocolate sauce) and vanilla. Pour into individual cake molds, three-quarters full. Bake for 15 to 18 minutes.
While cakes are baking, melt chocolate in double boiler. When chocolate is completely melted, remove from heat and add remaining 1 cup milk, and the cream. Stir into chocolate until combined.
To serve: Pour chocolate over warm cakes. Serve immediately. SERVINGS:12 individual cakesFrom:Pastry Chef Jean-Marie Verhoeven, Rancho Valencia Resort, Rancho Santa Fe, Calif.
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