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Bananier
(Banana Chocolate Cake) Recipe

Origin: France      Period: Traditional

Ingredients:

300g dark chocolate
150g butter
2 large bananas
4 eggs
100g icing sugar
50g self-raising flour


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Bananier
(Banana Chocolate Cake) Preparation:


Method:

Chop the butter and chocolate and combine in the top of a bain-marie (double boiler) set over hot, but not boiling water. stir until the chocolate and butter have melted and combined then whisk in one egg, the sugar and flour, beating thoroughly after each addition. Take off the heat and set aside.

Butter and flour a non-stick metal pie dish (moule à manqué) then pour in half the chocolate mix. Peel the bananas and slice into rounds before arranging over the chocolate mix. Pour the remaining chocolate mixture over the top, level the surface then transfer to an oven pre-heated to 175°C and bake for about 35 minutes, or until cooked through and golden.

Allow to cool in the tin for 10 minutes, transfer to a wire rack to cool completely then dust the top with icing sugar and serve.

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