INGREDIENTS:
- 2 cups milk chocolate, chopped
- 5 large egg yolks
- Salt
- 3 cups heavy cream/ all-purpose cream
- 20 graham cracker sheets
- 4 or 5 ripe bananas, very thinly sliced lengthwise
- Garnish: whipped cream
HOW TO MAKE:
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Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
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Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat.
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Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil).
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Immediately strain through a fine sieve set over chocolate; stir untilchocolate melts and is smooth.
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Refrigerate, stirring occasionally, until thick, about 4 hours.
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Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers.
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Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.
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Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.
SOURCE: marthastewart.com
IMAGE: the-girl-who-ate-everything.com
