With that in mind, you'll better understand the reasoning for this Flourless Choco Banana Torte post. You see, smokin hot and I are leaving Saturday for a cruise to the Bahama's and Grand Turk and her co-workers are super jealous, so I've been doing my best to rub it in and pick on them every chance I get. Yes, it's mean, but it's how I roll, and they know I'm doing it all in fun. They crack on me too when they can, so it's all good. In a weak moment, however, I was feeling sorry for heading off to a tropical paradise without them and decided to make a feeble attempt at reconciliation for my childish ribbing. So, in my infinite generosity, I made them this cake to hopefully ease their suffering while thinking of us sitting around a pool or walking on tropical beaches sipping cool drinks with fancy umbrella's. It needed to be something elegant and decadent because everyone raves about the wonderful food on cruises, but also something tropical to represent the Bahamas. Thus, I chose the banana variation of this wonderfully decadent and rich dessert.
Banana's and chocolate are one of my favorite combinations. Choco banana milkshakes, chocolate covered frozen banana's, banana splits with chocolate sauce...you get my drift! They just go together like bacon & eggs, baguettes & butter, and rednecks & four wheel drives. When I see one, I instantly think of the other. Eating a slice of this cake makes me smile like a baker with a new mixer, and it's so simple to make yet impressive enough for the most discriminating guests.
Flourless Choco Banana Torte:
2 lb Semisweet Chocolate (chopped or pieces)
4 oz unsalted butter
1 lb eggs
1 medium banana- mashed/pureed
Some of my pic's 'dissappered' magically, so imagine a pic here of a plate with a mashed banana on it!
Grease a 9 inch cake pan, put a parchment circle in the bottom, then grease the liner.
Using a double boiler, melt the chocolate and butter. Remove from heat and add eggs in fifths. Stir until smooth after each addition. Finally, add the banana puree and mix smooth. (pic of batter was lost too, sorry)
Pour the batter into greased cake pan and bake at 350 F in a water bath for 25-30 min. until just firm to the touch but not spongy.
Allow to cool 15 minutes, then run a knife around the edge of the pan and turn out onto plate. Let cool COMPLETELY.
My bottom edges spread a little because I used an 8inch pan and dumped it early due to time constraints. But, I'm a rebel!. Do as I say and not as I do, and you'll be fine :-)
When completely cool and just before serving, top with powdered sugar, fresh fruit, or any option that appeals to YOU.
Another favorite serving option is to place the cake on a glazing screen and cover with a simple chocolate ganache (equal parts dark chocolate and heavy cream). Double Yum!
Also, other fruit purees and/or liqueurs can be used to create endless variation. Don't be scared to experiment.
Warning: This cake is super dense and luscious, but oh so rich!!
Hopefully this will earn me a semblance of redemption for reminding our friends of all the fun we'll be having while they're at work! What's your favorite chocolate/fruit combination?