Liquid centre chocolate torte

1) Preheat the oven to 200C/Gas 6. Bring 5cm of water to a simmer in a medium pan over a low heat. Put the butter and chocolate into a heatproof bowl that fits on top of the pan without the bottom of the bowl touching the water. Put the bowl onto the pan. When the butter and chocolate have melted, remove from the heat, and whisk in the icing sugar.

2) In a separate bowl, whisk the egg yolks and eggs over the simmering water until warm. Fold in the chocolate mixture and the bourbon, then fold in the cake flour.

3) Spray 6 (110g) cake tins with nonstick cooking spray. Fill the tins to 1cm from the top with the batter. Bake until they are set around the edges but are still a bit liquid in the centre, about 10 to 12 minutes. Check them after 10 minutes. Don't overcook them or the centre will not be liquid. Remove from the oven and let them sit for 1 minute.

4) While the torte is baking, heat the oil in a small frying pan over a medium heat. When hot, add the plantain slices in 1 layer and quickly fry them on both sides until they are crisp. Remove from pan and drain on paper towels.

5) Slice the banana on the bias into 1cm thick slices and put them on a small baking tray. Sprinkle with the sugar, and caramelize them using a creme brulee torch or the grill.

6) Spread the salted caramel sauce onto each plate and unmould a torte on top. Garnish with a slice of caramelized banana and a fried plantain before serving.

For the salted caramel sauce:
1) Add the cream to a medium saucepan over a medium-high heat and bring to the boil Remove from the heat, and set aside.

2) Melt the sugar in a large heavy bottomed saucepan over a medium-high heat. When the sugar starts to turn a caramel colour around the edges, stir until the sugar is melted. When the sugar is a deep caramel colour, slowly add the cream (watch out, it will splatter) and stir in the sea salt. Serve warm.

Yield: about 60ml