INGREDIENTS
- Melt the dark chocolate over a bain-marie.
- Separate the eggs into yolks and whites.
- Beat the egg whites with the sugar on high speed until you get a fluffy white meringue.
- Add the room-temperature butter into the melted chocolate and mix until fully combined.
- Add the 5 egg yolks and stir gently.
- Add a small amount of meringue to the chocolate to lighten it, then fold the chocolate mixture into the remaining meringue using a spatula.
- Sift in the cocoa powder and baking powder and fold gently.
- Add the banana and the optional milk-chocolate chunks.
- Transfer the mixture into a lined baking tin and bake at 180°C for 25 minutes.
- Allow to cool for 15 minutes before slicing.
EQUIPMENT
- Mixing bowl
- Double boiler (bain-marie)
- Stand mixer or hand mixer with whisk attachment
- Silicone spatula
- Sieve
- Baking tin lined with parchment paper
- Oven
- Knife
