Dark Chocolate Banana Cake With Delicate Lime Toffee Sauce - sugar

Method

• Preheat oven to 180 degrees Celcius.
• Grease and place grease-proof paper in one 13 x 9 inch baking pan.
• Melt the chocolate in a double boiler or use a small dish standing in a saucepan of boiling water that comes half way up the sides on low heat.
• Mash the bananas on a plate.
• In a large bowl mix together flour, sugar, cocoa, baking soda, salt and baking powder.
• In a separate bowl mix together milk, eggs, coffee (2 tsps to one measuring cup of boiling water, don't use your favourite coffee cup !), oil, vanilla and cider vinegar.
• Add the milk mixture, the mashed banana and the melted chocolate to the flour mixuture stirring thouroughly with a wooden spoon until combined. The batter will be thin.
• Pour into prepared pan.
• Bake until top of cake springs back when pressed and cake tester inserted comes out clean. (About 35 - 40 minutes.).
• Let cool then turn out onto wire rack.
• Delicate Lime Toffee Sauce.
• Put water and extra sugar in saucepan and melt on a low heat.
• Turn heat up to medium and cook until sugar reaches soft crack stage. (drip a little of syrup into cold water, if it sets firmly but doesn't quite break with a snap its ready) (About 5 - 6 minutes).
• Stir in the lime juice and cook for 30 seconds to 1 minute then remove from heat.
• To serve cut cake into 4 inch squares, one per person. Place on dessert plate with one rolled scoop of vanilla icecream. Pour a little lime sauce over icecream and half of the slice of cake. Decorate with lime zest to garnish.