Ingredients
- 1/3 cup sugar, divided use, plus more for dusting
- 3 ounces chopped bittersweet or semisweet chocolate
- 1 medium banana, very ripe, peeled, mashed
- 3 large egg whites, plus 1 yolk
Preparation
Step 1
1. Preheat oven to 400 degrees. Lightly grease six (6-ounce) ramekins with cooking spray and sprinkle with granulated sugar to dust surface, tilting to coat completely. Tip out excess and arrange on a small rimmed baking sheet.
2. Put chocolate in medium heatproof bowl and melt in the microwave or over simmering water. Be careful to just heat enough to melt chocolate; stir rigorously to test to see if it has melted. Set aside to cool until just barely warm, about 5 minutes. Add half of the sugar, plus the banana, egg yolk and 1 tablespoon water; whisk until smooth and blended.
3. Put egg whites in medium bowl. Beat with electric mixer until soft peaks form when the beaters are lifted. Continue beating while gradually adding the remaining sugar. Beat until medium-firm peaks form. Whisk about a quarter of the whites into the chocolate mixture until blended. Add remaining whites and, using a rubber spatula, gently fold until just blended.
4. Spoon mixture into prepared ramekins. Bake until soufflés are puffed and jiggle when nudged, about 13 minutes. Serve immediately.