Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.
2 (8 oz.) pkgs. semi-sweet chocolate sq. (16-1 oz. sq.)
2 c. butter
1 c. sugar
1 c. half and half
1 tbsp. vanilla
1/2 tsp. salt
8 lg. eggs
1 c. heavy cream
Candied violets or sugar decorations (optional)
How to make Double Chocolate Mousse Cake:
Early in day or day ahead: Preheat oven to 350 degrees. Grease 10×3 inch springform pan. In 3-quart microwave-safe bowl, heat chocolate, butter, sugar, half and half, vanilla and salt until chocolate melts and mixture is smooth, stirring regularly.
In large bowl beat eggs slightly. Beat chocolate mixture into eggs; pour into springform pan. Cover bottom of pan with foil to prevent leakage.
Bake mousse cake 45 minutes or until toothpick inserted 2 inches from edge comes out clean. Cool cake completely on rack. When cool, remove sides of pan. Wrap cake in plastic wrap and refrigerate at least 6 hours.
Prepare Chocolate Glaze. Spread warm glaze over top and down sides of cake. In small bowl, beat cream until stiff peaks form. Pipe cream around edge. Garnish with candy violets. Makes 16 servings.
In a small heatproof bowl, sprinkle the gelatine over the cold water and leave for 5 minutes until spongy. Set the bowl over a small saucepan with simmering water and stir until the gelatine dissolves. Set aside to cool.
In the same time, beat the heavy cream and the powder sugar until peaks form. Add the cooled gelatine and beat until only combined. Fold in the mashed bananas until combined.
Split the chocolate sponge cake horizontally. Set the base of the cake in a 23cm spring form cake ring. Arrange sliced bananas over the top , pour over the cream filling and smooth the top with a spatula. Cover with the domed half of the sponge cake making sure to put it right in the center leaving ¼ inch in the edges. Arrange the rest of the sliced bananas all around the edge, inserting them in the empty spaces between the ring and the filling. Chill for 3-4 hours
Sift icing sugar over the top and use the melted chocolate to decorate the sliced bananas in the edges. Best served at the same day.