Chocolate Cake

I was in the mood for chocolate this week, so chocolate cake of some description had to be made. These started out with a recipe for low-fat brownies that I got off the SparkRecipes website. I made quite a few changes to the recipe, either because I wasn't quite sure what was meant, or just because it felt right. I mean, when a recipe of American origination calls for apple sauce, what exactly do they mean? I'm not sure - will things turn out OK if I use that jar of stuff I normally eat with my roast pork? I decided not to risk it, and instead of using the applesauce, I used mashed banana instead. I'm fairly certain that in most baking cases the two things can be interchanged; in a low-fat recipe like this, hey are both intended to do the same job - act as a replacemet for some of the fat. It certainly didn't seem to cause any harm here.
The next substitution I made was the use of self-raising flour instead of the plain plus raising agent. Why? Well, I wasn't sure exactly which agent the original writer meant - does baking soda equal bicarbonate of soda, or baking powder? Normally I'd use bicarbinate of soda. However, with the use of banana instead of apple I also wasn't sure about how dense the mixture would be, so decided to skip the whole problem and just use the self-raising flour.
The result? Not quite a classic brownie, which is supposed to be very dense. This is more of a cake, but a very moist one. Completely delicious.

Recipe:
75 grams self-raising flour,
2 tablespoons cocoa powder (I used Green & Blacks)
1/4 teaspoon salt
50 grams dark chocolate (again, Green & Black's, 70%)
20 grams unsalted butter
145 grams light brown sugar
1 egg
1 egg white
6 tablespoons mashed banana
1 teaspoon vanilla extract

Preheat oven to 350F/175C. Line an 8 inch square baking tin with non-stick baking parchment.
In a small bowl, sift together the flour, baking powder and salt.
In a large bowl over a pan of simmering water, melt together the chocolate and butter.
In another small bowl, whisk together the egg, egg white, brown sugar and vanilla extract.
When the butter and chocolate have melted, remove from the heat and leave for a minute or so to cool slightly.
Pour the egg and sugar mixture into the melted chocolate, stirring constantly. Add the banana, and mix until well combined.
Add the flour mixture to the wet ingredients, a couple of tablespoons at a time, mixing each addition until combined.
Pour into the baking tin and bake for 20 minutes.