Mini
Chocolate Cakes with Caramelized Bananas
Ingredients
:
5
ounces bittersweet chocolate, chopped
1/2
cup unsalted butter
4
large eggs
1/3
cup sugar
1
teaspoon vanilla extract
1/8
teaspoon salt
1/4
cup all-purpose flour
Baking
cocoa
CARAMELIZED
BANANAS:
2
tablespoons unsalted butter
2
medium bananas, cut into 1-inch slices
2
tablespoons sugar
SAUCE:
1
cup white wine or unsweetened apple juice
1/2
cup sugar
2
ounces bittersweet chocolate, chopped
How
To Make :
Preheat
oven to 400°. In a microwave, melt chocolate and butter; stir until smooth.
Cool. Beat eggs, sugar, vanilla and salt on high speed until thick and pale,
about 5 minutes. Sift in flour; mix just until combined. Fold in chocolate
mixture.
Spoon
batter into eight buttered 4-oz. ramekins dusted with cocoa. Place ramekins on
a baking sheet. Bake until a toothpick inserted in centers comes out clean,
12-15 minutes. Run a small knife around sides of ramekins. Invert onto cooling
rack; let stand 5 minutes. Remove ramekins; place cakes on individual plates.
For
bananas, melt butter in a large skillet over medium heat. Toss banana slices
with sugar until well coated; arrange in a single layer in skillet. Do not stir
bananas until bottoms are golden brown, 4-5 minutes. Turn; cook until second
side is golden brown, 4-5 minutes longer. Remove from heat. Place bananas on
plates with cakes.
For
sauce, heat wine and sugar in a small saucepan over medium heat. Bring to a boil.
Reduce heat; simmer until slightly thickened, about 10 minutes. Remove from
heat; cool slightly. Whisk in chocolate. Pour over cakes.
Test
Kitchen tip :
You
can make these in muffin cups if you don't have ramekins but you'll need to
turn them over immediately after they come out of the oven so they don't stick.