Deep Chocolate Torte with Banana Cream

Preheat oven to 350°F.

Melt the chocolate over a double boiler.

Combine the eggs, sugar, and Grand Marnier and stir over a double boiler until warm (not hot)to dissolve sugar, then remove from heat.

Whip cream to soft peaks.

Beat warm egg mixture for five minutes, then slowly stir in chocolate.

Fold in cream and bake for 40 minutes in a 10" springform pan.

Process bananas, cream, and lemon juice in a food processor, adding sugar slowly until thick. Dollop onto cooled cake.