This week we celebrated my mom's 65th birthday. When I asked her what she wanted for her birthday dessert, she said, "Something chocolate, decadent, rich." With the permission to not hold back, I knew this was the cake to make. Full of flour, sugar, commercial marshmallows, malted milk powder, chocolate, and butter, this Malted Chocolate Layer Cake was prepared with 5 separate components.
As much as I would like to take credit for this recipe, it's actually inspired from Momofuku Milk Bar in New York. Don't even attempt to count the calories when you are devouring a piece of this cake - just make sure you have a big, black coffee to wash it down with.
Inspiration for making Banana Chocolate Cream Pie
It started off so innocently. Cruisin' the intertubes for inspiration and I stumbled upon what I knew was the food-enthusiast's equivalent of a pot of gold at the end of the rainbow: a website full of beautiful photographs of prepared food and the recipes to create them with. Several hours and several hundreds of photos later, I found my first target- a stunningly beautiful banana cream pie recipe that looked decadent & sophisticated (as opposed to hearty & unrefined).
I chose this recipe for many reasons. First, it's something I don't really like. Most banana cream pies I've ever looked at or thought of eating are clearly made with boxed pie filling and topped with oxidized bananas. Second, I had bananas I needed to use up (those blackened ones in the freezer taking up space), and third, it looked absolutely delicious. I'm always hesitant about using recipes from the internet though, especially from a source I haven't used before. That's because more often than not, these recipes are doomed to fail through no fault of the cook. As a person who loves just about anything that encourages people to take an interest in what they are eating, a bad recipe (and there are PLENTY of them around) can sour even the most experienced of chefs.
Eating. Drinking. Sharing.