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1
To Assemble:For chocolate bottom, heat butter and chocolate together over in a bowl placed over a pot of gently simmering water, stirring regularly.
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2
Stir in coffee and corn syrup.
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3
Add in sugar, cocoa pwdr and salt and blend.
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4
Add in cream and vanilla and continue stirring till sugar is dissolved.
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5
Pour chocolate sauce into bottom of 8 x 11-inch baking dish.
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6
For creme brulee, heat cream with the scraped seeds and pod of vanilla bean to just below a simmer.
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7
In a bowl, whisk together egg yolks, sugar and rum.
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8
Place bowl over a pot of simmering water and whisk vigorously till Large eggs are doubled in volume and hold a ribbon when the whisk is lifted.
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9
Remove from heat.
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10
Slowly pour cream into egg mix, whisking constantly till all cream has been added.
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11
Return cream to pot, and with a wooden spoon, stir over medium-low heat till thickened and coats the back of a spoon, about 5 min.
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12
Remove from heat and strain.
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13
Pour brulee filling over chocolate sauce in baking pan.
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14
Bake in a bain-marie for 50 to 60 min.
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15
Cold to room temperature, then refrigeratefor at least 3 hrs before serving.
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16
To serve, slice bananas lengthwise and place on top of custard mix.
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17
Sprinkle with rum.
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18
Sprinkle with sugar and torch with a blowtorch or possibly broil for one minute, with the oven door cracked open.
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19
Serve immediately.
