A decadent flourless chocolate cake with a little tropical twist – sweet bananas, golden caramel and nutty coconut flakes on top of a rich but light chocolate cake.
Inspired by a flourless chocolate cake I had from Gail’s Bakery during lockdown, I decided to make my own. It’s very light and doesn’t leave that bitter, intense chocolatey taste that some chocolate cakes do. Of course, if you like that add some more cocoa and use only dark chocolate.
You could make this recipe as a single cake, just remember to add a an extra ten minutes of baking time. These cakes are perfect if you are hosting a little get together or even as a weekend treat.
Serves 12
Prep 20 mins
Cook 25 mins
Total 45 mins
Ingredients
125g unsalted butter, plus extra for greasing
100g dark chocolate, broken into chunks
100g milk chocolate, broken into chunks
1 tbsp instant coffee
6 medium eggs, separated into yolks and whites
150g golden caster sugar
1 tbsp cocoa powder and a little extra for dusting
170ml double cream
1 tsp vanilla bean paste
2 small ripe bananas, sliced diagonally
A handful of toasted coconut flakes
For the caramel
100g caster sugar
2-3 tbsp water
75ml double cream
25ml unsalted butter
A pinch of sea salt
Method
Preheat the oven to 180C / gas mark 4 / fan oven 160C and grease a 12 hole mini loaf pan and dust with cocoa powder.
Break the chocolate into pieces and melt with the butter and coffee in a bowl over simmering water. Leave to one side once completely melted.
Prepare two large bowls. In one bowl, whisk the egg whites until light and fluffy. In the second bowl, mix egg yolks and sugar until pale and creamy.
Stir the melted chocolate into the egg yolks and sugar. Add the cocoa powder, mix well. Carefully fold in half of the egg whites and then add the rest, keeping as much air as possible in the mixture.
Spoon into the mini loaf tin holes and bake for 25 mins until the top is shiny and cracked.
For the caramel, put the caster sugar in a large frying pan over a medium heat with water. Swirl the pan round to ensure the water covers all the dry bits of sugar (do not stir the sugar). The sugar should start to deepen in colour fairly quickly (keep a very close eye so it doesn’t burn).
Once it’s a light amber colour take it off the heat and stir in the butter until it’s melted, followed by the double cream and salt. Once the caramel is smooth and glossy leave it aside to cool.
Leave the cakes to cool down for ten minutes in the tin (the cakes will sink a little). Whisk the double cream and vanilla paste. Spoon or pipe on top of each cake, followed by sliced bananas, a drizzle of caramel and coconut flakes.
