Chocolate, coconut, banana, pecan

This is the perfect indulgence for a chocolate lover such as myself. Its soft, gooey, chocolaty, & nutty with a hint of banana. The coconut adds a bit of juice & crispiness.

You will need

1 ripe/brown banana
1 dl yoghurt
200 grams dark chocolate
50 gram butter
2 dl unbleached white sugar
1 tsp vanilla sugar
2 eggs
1,5 dl unbleached white flour
100 grams pecans or hazelnuts or walnuts or cashew nuts
pinch of salt
0,5 tsp baking powder
1 dl dried grated coconut

1. Pre-heat your oven to 175 degrees Celsius.
2. Melt the chocolate & butter in a bowl placed over a pan with 1/3 filled with water and bring to a boil. So that the steam of the boiling water heats the bowl and melts the ingredients. Once the melting has begun you can turn off the heat as the steaming will continue and this will decrease the risk of the bowl getting too hot. 
3. Mash the banana with the back of a fork
4. Whisk the sugar & eggs till white & fluffy. 
5. Add to a bowl all the rest of the dry ingredients, mix. 
6. Add the yoghurt & dry ingredients to the egg mix and then add the slightly cooled butter chocolate mix. 
7. Finally add the mashed banana & nuts, mix.
8. sprinkle the coconut flakes over the top.
9. Make sure to grease a cake pan, a smaller pan is better than a larger as the higher the mixture goes the more sticky it will come out of the oven. which believe me is the best way to have it come out. 
10. The cake should bake for approximately 20-23 min. Check it after 15min, the sides should have become hard but the middle should be soft and the fork should come out doughy.