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1
make the chocolate cake Preheat the oven to 350.
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2
Line a 9-inch springform pan with a round of parchment paper.
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3
In a microwave-safe bowl, combine the chocolate with the butter and melt at high power, stirring every 20 seconds, until smooth.
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4
Let cool slightly.
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5
Whisk in the cocoa powder, brown sugar and vanilla.
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6
Add the 5 egg yolks one at a time, whisking well between additions.
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7
make the chocolate cake In a stand mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until frothy.
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8
Reduce the speed and add the granulated sugar in a thin stream.
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9
Beat the whites at medium-high speed until stiff and glossy.
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10
make the chocolate cake Scoop one-fourth of the meringue into the chocolate mixture and mix until thoroughly combined.
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11
Gently fold in the remaining meringue just until no white streaks remain.
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12
Scrape the batter into the prepared pan.
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13
Bake until the cake is firm at the edge and the center is still slightly jiggly, about 30 minutes.
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14
Let cool to room temperature on a rack; as the cake cools, the center will sink, forming a bowl shape.
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15
Cover and refrigerate until slightly chilled, about 1 hour.
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16
make the banana pudding In a medium heatproof bowl, beat the egg yolks with the cornstarch, salt, 1/2 cup of the sugar and the vanilla bean seeds until pale and smooth.
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17
In a medium saucepan, bring the milk just to a simmer with the remaining 1/4 cup of sugar and the vanilla bean.
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18
In a slow stream, carefully beat one-third of the hot milk into the egg mixture, whisking constantly.
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19
Discard the vanilla bean.
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20
Scrape the egg mixture into the saucepan and bring to a boil over moderately high heat, whisking constantly and vigorously, until the pudding is smooth and very thick.
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21
Once the pudding boils, continue whisking for 2 minutes longer.
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22
Pour the pudding into a large bowl and press a piece of plastic wrap directly onto the surface.
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23
Let cool slightly, then refrigerate for at least 1 hour, until chilled and firm.
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24
make the banana pudding Stir the chilled pudding with a rubber spatula until creamy and smooth.
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25
In a medium bowl, whip the cream until soft peaks form.
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26
Stir one-third of the whipped cream into the pudding, then gently fold in the remaining whipped cream until no streaks remain.
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27
Fold in the bananas.
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28
assemble the cake Run a knife around the edge of the cake and remove the ring.
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29
Carefully invert the cake onto a flat cookie sheet.
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30
Remove the pan bottom and peel off the parchment paper.
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31
Transfer the cake to a serving plate right-side-up.
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32
Gently mound the banana pudding in the center of the cake, forming a smooth dome.
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33
Refrigerate until chilled, at least 1 hour.
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34
make the fudge topping In a medium microwave-safe bowl, heat the condensed milk with the chocolate, stirring every 20 seconds, until melted and smooth.
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35
Stir in the vanilla and salt.
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36
Transfer to a piping bag fitted with a 1/4-inch plain tip.
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37
make the peanut butter topping In a medium microwave-safe bowl, heat the condensed milk with the peanut butter, stirring every 20 seconds, until smooth.
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38
Stir in the heavy cream and the salt.
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39
Transfer to a piping bag fitted with a 1/4-inch plain tip.
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40
make the peanut butter topping Pipe stripes of the peanut butter topping over the pudding, then follow with perpendicular lines of fudge topping.
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41
Cut the cake into wedges and serve.
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42
Pass any remaining fudge and peanut butter toppings, along with cherries, strawberries and whipped cream.
