• Baked Chocolate Pudding Souffle With Bananas

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    • 3 ounce bittersweet or possibly semisweet chocolate, minced
    • 1/4 c. whipping cream
    • 2 x egg yolks, room temperature
    • 1 tsp coffee liqueur
    • 1/2 tsp cinnamon
    • 1 sm banana
    • 3 x egg whites, room temperature
    • 3 Tbsp. sugar powdered sugar vanilla ice cream (optional)


    1. Preheat oven to 425 F. Butter shallow 4-c. oval gratin pan. Dust with sugar. Mel chocolate with cream in double boiler over barely simmering water; stir till smooth. Remove from over water. Im- mediately beat in egg yolks, then liqueur and cinnamon. (Can be prepared 4 hrs ahead. Press piece of plastic wrap onto surface to prevent skim from forming. Before continuing, stir over simmering water till just hot to touch.)
    2. Arrange banana slices in prepared pan. Beat whites till soft peaks form. Add in the 3 Tbsp. sugar and beat till stiff but not dry.
    3. Fold 1/4 of whites into chocolate to lighten; carefully mix in remaining whites. Gently spread over banana slices. Bake till puffed and just springy to the touch, about 10 min. Sprinkle with powdered sugar.
    4. Serve with vanilla ice cream.
    5. Serves 2 - but can be doubled or possibly tripled.

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