1 cup unsweetened cocoa powder
1 cup butter
1 cup sifted confectioners' sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 bananas, sliced
In a large double boiler, heat cocoa, melted butter, and sifted confectioners' sugar until smooth. Cook over medium heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Remove bananas and place them in a large bowl. Stir carefully so that they do not spill over the bottom. Pour evenly over chocolate mixture.
Chill and serve in small glasses. Keep warm and serve chilled. Chocolate torte will keep for many hours. Keep warm and serve chilled. Store chocolate torte in airtight containers up to 24 hours.