CHUNKY MONKEY

MAKES ONE 20 CM (8 INCH) CAKE

BROWNIE

2 eggs

260 g (9¼ oz) dark brown sugar

90 g (3¼ oz) unsalted butter, melted

50 g (1¾ oz) Dutch-processed cocoa powder

110 g (3¾ oz) plain (all-purpose) flour

1 teaspoon sea salt

60 g (2¼ oz) roasted peanuts

Preheat the oven to 180ºC (350ºF/Gas 4). Line a baking tray with baking paper. Lightly grease the inside of a 20 cm (8 inch) cake ring and place on the baking tray.

Using an electric mixer, whisk the eggs and sugar until light and fluffy, then slowly add the melted butter.

Sieve the cocoa powder and flour into a separate bowl, then add to the egg mixture all at once with the salt and nuts. Gently fold in.

Pour into the cake ring and bake for 30 minutes, or until just set in the centre. Remove from the oven and leave to cool.

CARAMELISED BANANA JAM

60 g (2¼ oz) caster (superfine) sugar

2 bananas, sliced in half lengthways

1 teaspoon finely grated fresh ginger

Place the sugar in a heavy-based frying pan and stir over high heat until the sugar begins to caramelise.

When it becomes dark and smoky, add the banana and mix well. Add the grated ginger and remove from the heat.

MILK CHOCOLATE MOUSSE

200 g (7 oz) milk chocolate

300 ml (10½ fl oz) thin (pouring) cream

6 g (¹/₆ oz) gelatine sheets

2 egg yolks

55 g (2 oz) caster (superfine) sugar

Put the chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Allow the chocolate to melt, stirring occasionally.

Lightly whip the cream and set aside.

Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes. Drain and squeeze out the excess liquid.

Set a separate heatproof bowl over a saucepan of simmering water. Add the egg yolks and sugar to the bowl. Using hand-held electric beaters, whisk until the yolks are warm, pale and creamy.

Remove from the heat, add the gelatine and stir to dissolve. Add the melted chocolate, then the whipped cream.

TO ASSEMBLE

Cut the brownie out of the ring. Wash the ring, then line with acetate and place on a baking tray. Reinsert the brownie. Using a palette knife, smear the banana jam over the brownie, then top with the mousse.

Chill in the fridge for 3 hours or overnight. The entire cake can be made ahead and frozen for several weeks.

Why ‘chunky monkey’? Well, it’s simple really… monkeys are brown, monkeys like bananas, and the whole idea is, well, nuts! Definitely make the brownie a day ahead. It’s deliciously dense, so cover and store at cool room temperature rather than in the fridge. The caramelised banana jam and mousse are best made just before using.