For the chocolate flourless cake: Preheat the oven to 350 degrees F. Using a mixer, whip the yolks and half of the sugar until light and frothy. In another bowl, using a mixer, whip together the egg whites and the second half of the sugar until it comes to medium peaks. Fold the meringue into the yolk mixture gently. Fold together the cocoa powder and egg mixture. Spread onto a sheet pan lined with parchment paper. Sprinkle the nuts on top of the cake and bake just until the cake springs back, 6 to 8 minutes. Cool and store in the freezer.
For the banana mousse: In a mixer, whip the heavy cream to soft peaks. Reserve in the fridge. In another bowl, whip the yolks until light. Combine the sugar and 1.5 ounces water in a pot and bring to a boil. Using a candy thermometer, bring the syrup to 240 degree F (or soft bubble stage). Immediately add to the yolks and whip together until the mixer is cool. In a bowl, combine the puree, zest and flavorings together. Combine all the mixtures together and hold until use.
For the raspberry fluid gel: In a pot, combine the puree and .3 ounces water and bring to a boil. In a bowl, combine the sugar and agar and add to the boiling liquid. Boil together for several seconds. Remove from the heat and pour into a container and cool completely. Once it has cooled, using a hand blender, emulsify the mixture until light and creamy in consistency. Hold until use.
To assemble: Cut the chocolate cake into ovals or desired shapes. Slice each cake horizontally into two pieces. Top the bottom pieces with the banana mousse and raspberry fluid gel. Top with the remaining pieces of cake and freeze. Dip the cakes in the tempered chocolate and decorate as desired.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.