Spicy Banana Chocolate Torte - Chocolate Week 3

The inspiration to create a new recipe can come from many different sources. I was inspired to make this unusual chocolate dessert in honor of an annual party that we held for many years. Called 'Winter Doldrums' because it occurred in the dead of February, it always had a tropical focus - including the menu. So I combined banana, chile powder, and dark chocolate, to create this sweet and savory:

Spicy Banana Chocolate Torte
Makes 12-16 servings

3/4 cup butter
4 squares unsweetened chocolate
3/4 cup sugar
4 eggs
1 medium banana, pureed
1 cup whole wheat pastry flour
1 cup chopped nuts (use food processor)
1 cup chopped dates (use food processor)
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
2 1/4 teaspoons mild chile powder

mousse filling

Melt butter and chocolate in double boiler and allow to cool slightly. Add sugar and combine thoroughly. Beat in eggs, one at a time.

Add dates, banana, flour, nuts, vanilla, cinnamon and chile powder. Combine well.

Pour 1/2 of batter into each of two well-greased round cake pans. Bake at 350 degrees for 20 minutes.Cool completely, before removing from pan. Layer cake, mousse, cake and mousse. Cool at least 1/2 an hour before serving.

Mousse filling (make ahead)

3 ounces dark chocolate
3 egg yolks
3 egg whites

Melt chocolate. Beat egg yolks until thick and creamy, and then add chocolate. Beat egg whites until soft peaks form. Fold into custard mixture. Chill overnight.