Ingredients

• 3 tablespoon sugar, plus extra for preparing souffle dishes
• 2 ounces semisweet chocolate, coarsely chopped
• 2 teaspoons instant espresso powder, or instant coffee
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder, preferably Dutch-process
• 3 tablespoon cornstarch
• 1/4 teaspoon salt
• 1/2 cup mashed ripe banana, (1 large)
• 1/4 cup packed light brown sugar
• 1/4 cup low-fat milk
• 5 large egg whites
• 1/8 teaspoon cream of tartar
• Confectioners’ sugar, for dusting

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Cooking Directions

Step 1

Preheat oven to 350°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.

Step 2

Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.

Step 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.

Step 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.

Step 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.

Step 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.