Chocolate Banana Souffle

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 3 tablespoons sugar
• 2 ounces semisweet chocolate, coarsely chopped
• 2 teaspoons instant espresso powder or 2 teaspoons instant coffee
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder, preferably dutch-process
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup banana, mashed
• 1/4 cup light brown sugar
• 1/4 cup low-fat milk
• 5 large egg whites
• 1/8 teaspoon cream of tartar

Recipe

• 1 preheat oven to 350 degrees f. lightly oil six 6-ounce (3/4-cup) individual souffle dishes or ramekins or coat them with nonstick spray. dust with sugar, turning to coat, and tapping out the excess. set aside.
• 2 melt chocolate over barely simmering water or in the microwave. dissolve espresso powder (or instant coffee) in vanilla in a small bowl.
• 3 sift cocoa, cornstarch and salt into a large bowl. add banana, brown sugar and milk, whisking to blend. add melted chocolate and the coffee mixture and blend well.
• 4 place egg whites in a clean, grease-free mixing bowl. beat on low speed with an electric mixer until frothy. add cream of tartar; increase the speed to medium and whip until soft peaks form. gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.
• 5 whisk one-fourth of the egg whites into chocolate mixture. gently but quickly, fold in the remaining whites with a rubber spatula. spoon into the prepared souffle dishes or ramekins.
• 6 bake until souffles are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. remove from the oven and sift a little confectioners' sugar over the top. serve immediately.