Directions
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
Cooking Instruction
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.
