Yield: 2 servings
|Typed by Manny Rothstein|
|3 ounces||Bittersweet chocolate (not unsweetened) or semi- sweet chocolate, chopped|
|¼ cup||Whipping cream|
|2||Egg yolks, room temperature|
|1 teaspoon||Coffee liqueur|
|3||Egg whites, room temperature|
|Vanilla ice cream, optional|
Preheat oven to 425F. Butter shallow 4-cup oval gratin pan. Dust with sugar. Melt chocolate with cream in double boiler over barely simmering water; stir until smooth. Remove from over water.
Immediately beat in yolks, then liqueur and cinnamon. (Can be prepared 4 hours ahead. Press piece of plastic wrap onto surface to prevent skin from forming. Before continuing, stir over barely simmering water until just warm to touch.) Arrange banana slices in prepared pan. Beat whites until soft peaks form. Add 3 tb. sugar and beat until stiff but not dry. Fold ¼ of whites into chocolate to lighten; carefully fold in remaining whites.
Gently spread over banana slices. Bake until puffed and just spring to touch, about 10 minutes. Sprinkle with powdered sugar. Serve with ice cream.
Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 1989. This book is a collection of recipes taken from "The Weekday Cook" column in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for February. Submitted By MANNY ROTHSTEIN On 05-24-95