Banana and chocolate are a favorite combination here at 1508. We had two Home Restaurants last weekend and for dessert I made a banana chocolate cake adapted from an old recipe of my mothers that I topped with frozen chocolate, candied cashews and cocoa nibs and served with a cup of warm hot cocoa made with cashew cream. Banana Chocolate Cake
8 oz non hydrogenated margarine
3 1/3 cups vegan sugar
inside of 2 vanilla beans
1 cup pureed silken tofu
3 teaspoons baking powder
1 teaspoon baking soda
1/2 cup non dairy sour cream
2 cups mashed banana
4 cups all purpose unbleached flour
1/2 teaspoon salt
2 cups dark chocolate roughly chopped
In a mixer cream together margarine, sugar and vanilla. Add Tofu. In a small bowl mix together baking powder, baking soda and sour cream. Add to sugar mixture and mix until just combined. Add bananas until just combined and then add flour and salt. Mix in chocolate chips. Bake at 350 degrees until cake tests clean on a knife. I baked mine in small silicon molds.
Over a double boiler melt high quality dark chocolate. Gradually wisk in warm water until smooth, the proportions should be about 3/4 chocolate to 1/4 water. Pour chocolate mixture in individual silicon molds and freeze until solid.
Candied Cashews with Cocoa Nibs
Heat oven to 350 degrees. Place raw cashews on a sheet tray and toss with agave nectar. Place nuts in the oven and cook stirring often until they are a deep golden brown. Remove from oven and toss with vegan sugar and a large pinch of salt. Once cool chop and mix with cocoa nibs.
Hot Cocoa made with Cashew Cream
Pour hot water over cashews and allow to soak for at least 30 minutes. Place cashews in a good blender, I use a Vita-Mix, and blend until very smooth. Add water until the consistency is thick but sip-able. Add cocoa powder and vegan sugar to taste. Serve warm.