Preheat the oven to 180ºC/350ºF. Butter the bottom and sides of a 9-inch/23cm round cake pan and line the bottom with a circle of parchment paper.

Combine butter and chocolate in a bowl, place over a sauce pan of simmering water making sure that the water does not touch the bottom of the bowl, to avoid overheating the chocolate. Stir occasionally with a rubber spatula, until uniformly smooth and glossy, about 10 minutes.

Whisk together flaxseed eggs and sugar until well combined. Add the bananas, cocoa powder and hazelnut meal, then fold in the chocolate. 

Transfer batter to prepared cake pan and bake for 45-50 minutes or until cooked through.

Let cool in pan completely. Then remove, dust with cocoa powder and serve with whipped coconut milk and caramel.

Chill your coconut cream or coconut milk in the refrigerator overnight.

Just before whipping, refrigerate a medium bowl for 15 minutes.

Scoop hardened coconut cream into the refrigerated bowl and whip with a hand or stand mixer until light peaks form.

Add powdered sugar, agave or maple syrup (optional). Whip again for at least 1 or 2 minutes.

Whipped cream is best served immediately, but can be stored in an air tight container for up to three days.