Castronovo Patanemo Chocolate Banana Flourless Cake

Castronovo Chocolate's Signature Collection Patanemo chocolate bar from Venezuela is a 70% dark chocolate that has flavor notes of apricot, coffee, caramel, and jasmine with a long lasting chocolate finish. I used our Patanemo bar to create a luscious decadent "Chocolate Banana Flourless Cake" that is simple to prepare, yet so satisfying. I topped it with a boiled frosting made with the amazing Sierra Nevada Dark Milk Chocolate. This combination produces a moist cake with multiple layers of exquisite chocolate flavors while the mellow banana flavor comes through perfectly. A flourless cake is great for so many occasions because the preparation is so simple, the chocolate flavors are so pronounced, and it travels so well. The best way to serve this cake is at room temperature to bring out its moist, melt in your mouth chewy texture. For more info on the complete line of Castronovo's bean to bar organic chocolate go to Castronovochocolate.com

Patanemo Chocolate Banana Flourless Cake

Makes 3 - 4 inch cakes, or 1 - 9 inch cake. Using springform pans will get best results.

6 oz. Patanemo Dark Chocolate

3 oz. Butter

3 ea. Whole Eggs (Room Temp)

2 ea. Banana's (medium size)

1 tsp. Baking Powder

1/3 Cup Granulated Sugar

Preheat oven to 325 degrees. Spray pans with non stick spray and set aside.

1) Melt Chocolate and butter together and mix until smooth.

2) In a medium bowl, mash the bananas together with the sugar and baking powder until you have very small to no lumps, Using ripe bananas and a whisk will achieve this easily.

3) Mix the eggs together with the bananas until well incorporated.

4) Fold the chocolate/butter into the banana mix just until combined.

5) Pour chocolate batter into prepared pans and bake for 40 to 45 minutes.

6) Cakes should have a slight softness to them when ready. This will ensure a moist center.

7) Remove from over and let cool at room temp for 30 minutes. Cool completely before frosting the cake.

Once your cakes are in the oven, you can start your frosting. This will need to cool as well for at least 30 minutes..

Sierra Nevada Dark Milk Chocolate Boiled Frosting

6 oz. Granulated Sugar

1 Cup Heavy Cream

1/4 tsp. Sea Salt

1/2 tsp Pure Vanilla Extract

5 oz. Butter

6 oz. Sierra Nevada Dark Milk Chocolate

1) Chop the chocolate into small pieces, set aside

2) Place sugar, heavy cream, sea salt, and vanilla into a medium size saucepan and stir together.

3) On medium heat bring to a low boil for 3 minutes.

4) Turn heat down to low, add butter and whisk into cream.

5) Add chocolate and whisk into cream until very smooth.

6) Remove from heat, pour into a stainless steel bowl to cool.

Once frosting is cooled you can spread it onto your cooled cake.