Ingredients
13 ounces semisweet chocolate, finely chopped
Preparation
Place chocolate in double boiler set over, but not touching, simmering water. Stir with rubber spatula until melted, about 3 minutes.
Pour 1/4 cup melted chocolate into a clean 11-by-17-inch flat baking sheet. Repeat with second sheet. Use an offset spatula to spread chocolate as evenly as possible on each sheet. Transfer the baking sheets to the refrigerator to chill, about 20 minutes.
Transfer baking sheets to a flat surface. Use a bench scraper to firmly scrape along bottom of sheet in direction away from your body. Hold bench scraper at a slight angle to sheet; push to form curls. If chocolate is too cold, it will splinter. Let sheet sit 2 to 4 minutes at room temperature. Scraps of chocolate may be melted and used again. Refrigerate best curls for cake.
Use remaining 3/4 cup melted chocolate to spread on three banana-cake layers.
