I adore chocolate! The dark one with a high percentage of cocoa. It is plenty of antioxidants and it is good for your mood. There are millions of recipes for chocolate cakes, but this is my favorite one. This Chocolate-Banana Fondant Cake is a lighter and healthier version of the classic chocolate fondant cake. The banana in this recipe replaces the majority of butter, which I think is an excellent thing as the chocolate is already very greasy on its own. Together with the rice flour, it makes the cake healthier and gluten-free, truly a delicious chocolate cake. Every time I make it, it has a huge success!
So if you feel like trying this delicious recipe, there you go!
And if you like non-traditional chocolate cakes, check out also my favorite Beetroot Brownies or the Chocolate Orange Ricotta Fondant Cake which is another fruity and fresh light version of chocolate cake. And if you fancy something more sophisticated with a touch of alcohol, try the Chocolate Hazelnut Cake with Prunes in Porto Wine. They are all delicious and I guess you will have a problem to keep them longer in the fridge! 
- 200 g good quality dark chocolate
- 1 tbsp. butter
- 1 mashed banana
- 100 g cane sugar
- 3 eggs
- 1 tsp. vanilla essence
- 50 g rice flour
- Preheat the oven to 160°C. Prepare a cake pan by buttering and lightly flouring.
- Melt the chocolate with the butter in a double boiler.
- In a bigger bowl, mix the mashed banana with sugar and egg yolks until combined well. Add vanilla essence and gradually stir in the rice flour.
- Beat the egg whites using a paddle mixer and carefully stir them into the dough. Eventually stir in the melted chocolate carefully.
- Distribute the cake batter into the prepared cake pan and bake it for 25 – 30 minutes.
