Chocolate banana icebox cake

Ingredients

• 15 oz chocolate chips -- we did a mixture of milk and semi-sweet
• 5 large egg yolks
• salt
• 3 cups heavy whipping cream
• graham crackers -- just buy a box of them. We used the cinnamon ones.
  
• 4-5 ripe bananas, sliced in half widthwise, then sliced lengthwise a few times
• whipped cream, for garnish

Place chocolate chips in a heatproof bowl.
Place egg yolks and pinch of salt in another heatproof bowl.
Bring the cream to a simmer in a medium saucepan. Temper the yolks, then slowly incorporate, whisking constantly. You will probably scramble the eggs a little. Don't worry about it.
Return mixture to saucepan over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon (about 8 minutes). Do not let mixture come to a boil.
Strain mixture through a fine sieve to remove the bits of egg that you scrambled.
Stir mixture into chocolate until the chocolate fully melts, incorporates, and is smooth.
Refrigerate, stirring occasionally to break up the skin, until the chocolate is thick (about 4 hours -- our fridge is much colder than normal fridges, so we did it for maybe 2. Just do it until it's pretty stiff).
Line a 5x10 loaf pan with plastic wrap. Use about twice as much as you need, since you'll be covering the top of the loaf pan with it when you're done.
Spread 1 cup chocolate evenly into bottom of loaf pan. Top with a layer of graham crackers. You may have to break some of them to fit.
Spread 1/2 cup chocolate over the crackers, and top that layer with bananas. Get as many banana slices as you can onto each layer.
Spread another 1/2 cup chocolate over bananas, and top with more graham crackers.
Repeat this step until you get toward the top. The final layer should be a layer of graham crackers. This will be the bottom crust, since you'll be inverting it to serve.
Cover the top with plastic wrap, and refrigerate overnight.
To serve, uncover and turn out onto serving platter. The crackers will have softened to cake-like consistency from the chocolate. It will be delicious.
Serve with whipped cream, if y'all want.

Thoughts: We were not at all sure that this would work out, but it totally did and it was totally awesome. The original recipe called for all milk chocolate, which didn't sit right with us (what is the point of milk chocolate anyway) so we mixed in some semi-sweet, but in the future I think we would just use 100% semi-sweet. The chocolate flavor was not as pronounced as we would have liked. We also would have added more banana. The recipe calls for 4-5 bananas, but we could only fit 3. We probably didn't space them efficiently enough. But we will next time. This was totally delicious. And hella easy. And seriously, who wants to actually bake when it's so hot out? Not us.

Disaster Index:1/10