Dark Chocolate and Macadamia Brownie

This chocolate brownie tastes stunning, with the layer of caramelised bananas adding a banoffee-like flavour to the rich chocolate and macadamia cake. Allow around 40 mins prep and 35-40 mins baking time. Eggwhite powder is a professional p√Ętisserie product and can be found at many shops; if you cant find any then simply replace using 1 egg white = 1 3/4 tsp. eggwhite powder. This recipe makes a brownie cake that serves 10.

200 gms butter, coarsely chopped
100 gms dark chocolate (70% cocoa solids), coarsely chopped
3 eggs
210 gms caster sugar
100 gms plain flour
100 gms macadamias, coarsely chopped
100 gms brown sugar
1 tbsp finely grated ginger
5 bananas, halved lengthways

Milk chocolate mousse
2 eggs
1/4 cup caster sugar
1 1/2 leaves of gelatine, softened in cold water
5 gms eggwhite powder (see note)
600 ml pouring cream
400 gm milk chocolate (36% cocoa solids), melted and cooled slightly

Preheat oven to 150C. Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. Whisk eggs and caster sugar in an electric mixer until thick and pale (5-6 minutes), fold through chocolate mixture, then fold in flour and macadamia. Spoon into a buttered and baking paper base-lined 22cm-diameter springform pan, smooth top and bake until just firm to touch (20-25 minutes). Cool completely in pan.

Heat brown sugar in a large frying pan over medium-high heat until melted (2-3 minutes). Add ginger, stir to combine, then add bananas in a single layer and cook, turning occasionally, until caramelised and tender (4-5 minutes). Arrange on top of the brownie, squash to make a uniform layer then cool completely.

Meanwhile, for milk chocolate mousse, whisk eggs and sugar in a heatproof bowl over a saucepan of simmering water until thick and can hold a ribbon (10-12 minutes), then remove from heat. Squeeze excess liquid from gelatine and whisk in gelatine with eggwhite powder. In a separate bowl, whisk cream until soft peaks form, add chocolate and fold to combine, then fold in egg mixture. Spoon mousse over caramelised banana, smooth top and refrigerate until set (2-3 hours). Dust with cocoa, scatter with chocolate balls and serve immediately.