Instructions

• Crack 5 eggs into a large bowl. Add 1 cup cocoa powder and 2/3 cup pure maple syrup. Whisk vigorously until the mixture is smooth and combined with no large lumps.
• Pour the batter into a 4‑quart slow cooker, smoothing the top so it is even.
• Evenly sprinkle 2/3 cup very dark, finely chopped dark chocolate over the batter.
• Cover the slow cooker and cook on HIGH for 1–2 hours or on LOW for 2–3 hours. Begin checking for doneness at about 1 hour 30 minutes. The cake is done when the center is set and springs back lightly to the touch.
• When the cake is done, unplug the slow cooker and keep it covered until ready to serve.
• While the cake finishes or cools slightly, make the banana “soft‑serve” topping: place 4 frozen ripe bananas in a high‑speed blender and blend until soft and creamy. Add 1/4 cup cacao nibs and pulse a few times to incorporate (leave some texture from the nibs).
• Serve slices or spoonfuls of the warm cake topped with the banana–cacao nib soft‑serve.