Chocolate and Banana Fondant

• 600g dark chocolate
• 300g butter
• 6 eggs, brought to room temperature
• 120g plain flour
• 240g caster sugar
• Pinch of salt
• Caramel Bananas
• 20g butter
• 6 tbsp icing sugar
• 4 bananas, halved lengthways
• Ice cream, to serve

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This recipe is created in partnership with Everyday Gourmet.

1. Preheat the oven to 175°C and butter and lightly flour the base of a 22cm pan. 2. Melt the chocolate, butter and a pinch of salt together, either in the microwave or in a bowl over a pot of simmering water. Cool slightly. 3. Whisk together the eggs and sugar until the sugar dissolves. Whisk in the flour and combine well then mix the chocolate mixture. Pour into the prepared pan and bake in the oven for 15-20 minutes or until the crust forms but the centre is slightly wobbly and still gooey when pierced with a skewer. Cool slightly before demoulding onto a plate. 4. Melt butter and add the icing sugar in a 28cm pan then add the bananas, cut side down. Cook for 2-3 minutes to caramelise then turn and cook for a further minute. Remove and arrange on chocolate fondant. Dust with extra icing sugar and serve with ice cream.