Chocolate & Banana Recipe

Prepare and melt

Preheat oven to 350°F (175°C). Butter and line the bottom of an 8-inch (20 cm) springform pan with parchment. In a heatproof bowl set over (not touching) simmering water, combine chopped bittersweet chocolate and butter. Stir until fully melted and smooth, then remove from heat and let cool slightly.

Whisk eggs and sugar

In a large bowl, whisk the eggs and granulated sugar vigorously until mixture is pale and slightly thickened, about 2–3 minutes by hand or 1–2 minutes with an electric mixer. Stir in the vanilla and a pinch of salt.

Combine and bake

Fold the melted chocolate-butter mixture into the egg-sugar mixture until uniform. Gently fold in the almond meal until no streaks remain. Pour batter into prepared pan and smooth the top. Bake for 22–28 minutes — the top will form a thin crust and a toothpick inserted into the center should come out with moist crumbs (not wet batter). Remove from oven and cool in pan on a rack for 10 minutes, then release springform and cool completely on rack.

Prepare banana puree

Peel and mash the ripe bananas until very smooth (use a blender for silkier texture). Stir in lemon juice to prevent browning.

Make cream base

In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, and beat until incorporated. Fold in the mashed banana until evenly combined.

Whip and combine

In a chilled bowl, whip the heavy cream to medium-stiff peaks. Fold about one third of the whipped cream into the banana-cream cheese mixture to loosen, then gently fold in the remaining whipped cream until smooth and airy. Chill until ready to assemble (15–30 minutes).

Melt chocolate

Place chopped dark chocolate in a heatproof bowl and melt over a saucepan of simmering water (double boiler) or in short bursts in the microwave, stirring until smooth. Set aside to cool slightly but remain fluid.

Make sabayon

In a heatproof bowl, whisk the egg yolks and granulated sugar together. Place the bowl over gently simmering water and whisk constantly until the mixture is pale, thick, and has tripled slightly in volume (a sabayon), about 4–6 minutes. Remove from heat and continue whisking until slightly cooled.

Combine and fold

Temper the melted chocolate by stirring a spoonful of the sabayon into the chocolate, then mix the chocolate fully into the remaining sabayon until smooth. In a separate chilled bowl, whip the 1 cup of cold whipping cream with a pinch of salt to soft-medium peaks. Fold one third of the whipped cream into the chocolate mixture to lighten, then gently fold in the remainder until fully incorporated and airy. Chill the mousse for 20–30 minutes to set slightly before assembly.

If desired, slice the cooled flourless cake horizontally into two even layers using a serrated knife. Place the bottom layer on your serving plate or ring.

Spread a generous layer (about half) of the banana cream over the cake base, smoothing to the edges. If you did not slice the cake, spoon banana cream on top and smooth.

Pipe or spoon the chocolate mousse on top of the banana cream in an even layer. If you have a second cake layer, place it on top and finish with remaining mousse or a thin smear of banana cream between layers.

Refrigerate assembled cake for at least 1 hour to let layers set and flavors meld.

Before serving, garnish with fresh banana slices, dust lightly with cocoa powder and sprinkle chocolate shavings. Serve chilled or at cool room temperature. Leftovers keep refrigerated for up to 3 days.