If I choose to eat chocolate, it's got to be dark. For me, the darker the better, the bitter, the better. You'll most likely find me eating a square, a cube or a chunk with a piece of bread, preferably a toasted slice. Not the spreadable kind but the kind that makes that muffled sound in your mouth as soon as you bite into it, something like, stunc...you know what I mean. It needs to melt in my mouth and not in my hands, and if I find a boozy cherry inside, I won't mind at all, but if there's a couple of drops of coffee instead, I'll enjoy it even more. Not to mention if I get my hands on those with a thin layer of mint.
..but when that dark chocolate, finds its way in a tin to become soon later what is more than just a cake, then my friends, my dear, dear, friends, we are on a totally different planet, the one closest to heaven!
Chocolate Banana Bread (Cake)
2 whole eggs
150 g raw sugar
150 g flour
16 g baking powder
50 ml milk
100 ml extra virgin olive oil, the mild kind
1/4 tsp ground cinnamon
1 pinch salt
30 g good quality dark chocolate cocoa powder
1 banana, mashed1 banana, whole
In a big bowl, whisk the eggs and sugar until light and fluffy, add the extra virgin olive oil and whisk until absorbed in the liquid. Add in the milk and 1 mashed banana, whisk again. Now stir in the dry ingredients, sieved flour, baking powder, ground cinnamon, salt and cocoa powder.
Pour the batter in a tin lined with baking paper. Slice a banana in lengthwise in 4 and place on top. Bake in a preheated oven at 180ºC 40 minutes, check with a skewer if it comes out clean and bake a few more minutes if necessary.