Ingredients
Serves 10300g dark chocolate, chopped
120g unsalted butter, chopped
1 tsp ground nutmeg
5 eggs, separated
1 cup (220g) caster sugar
¾ cup (110g) plain flour
2 tsp ground cinnamon
Icing sugar, to dust
Banana Compote
4 ripe bananas, sliced
2 tbsp brown sugar
1 tbsp lemon juice
¾ cup (185ml) thickened cream
2 tbsp good quality sherry
Method
Cinnamon Chocolate Cake with Banana Compote
(Torta de Canela al Chocolate con Platano Al Jerez)
Preheat oven to 180°C. Grease and line a 20cm round cake pan.
Combine chocolate, butter and nutmeg in a heatproof bowl over a saucepan of simmering water, then stir until smooth. Set aside to cool for 10 minutes.
Beat egg yolks and caster sugar until thick and creamy. Add the chocolate mixture and beat on low speed until just combined.
Sift the flour and cinnamon into a bowl.
In another bowl beat the egg whites until they firm peaks form. Fold a third of the egg whites into the chocolate mixture to lighten up, then fold in the remaining egg whites alternating with the flour mixture.
Pour the mixture into the prepared pan and bake for 1 hour until a skewer inserted into the centre comes out clean. Cool in pan 5 minutes, then turn out onto a wire rack to cool.
To make banana compote, place bananas into a ovenproof dish with the brown sugar and lemon juice. Put under a hot grill for 8 minutes stirring occasionally until caramelised. Transfer into a food processor until smooth consistency. Stir in cream and sherry.
Dust cake with Icing sugar and serve with the banana compote to the side.