Ingredients
- 15 ounce milk chocolate, chopped
- 5 ounce large egg yolks
- 3 cup heavy cream
- 20 cup graham cracker sheets (10 ounces)
- 4 cup or 5 ripe bananas, very thinly sliced lengthwise
Preparation
Baking Directions:
Lightly coat a 9-by-5-inch loaf pan with oil and line with plastic wrap, leaving overhang on both long sides.
Place chocolate in a heatproof bowl.
Combine yolks and salt in another heatproof bowl.
Bring cream to a simmer in a medium saucepan.
Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan.
Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (do not let boil).
Immediately strain through a fine sieve into bowl with chocolate; stir until chocolate melts and mixture is smooth.
Refrigerate, stirring occasionally, until thick enough to spread, about 4 hours.
Spread 1 cup chocolate mixture evenly into bottom of prepared pan.
Top with a layer of 4 graham crackers, trimmed to fit.
Spread 1/2 cup chocolate over tops; cover with some banana slices.
Carefully spread 1/2 cup chocolate over bananas; top with a layer of 4 trimmed graham crackers.
Repeat with remaining chocolate, bananas, and graham crackers (alternating between bananas and crackers) until you reach the top of the pan; finish with graham crackers.
Fold plastic over top to cover cake.
Refrigerate overnight (or up to 2 days).
To serve, remove plastic from top of cake; unmold onto a platter.
Peel off plastic wrap.
Spread whipped cream over top of cake with an offset spatula.
Cut into slices, wiping knife between slices.