-
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.
-
2
Dust with sugar, turning to coat, and tapping out the excess.
-
3
Set aside.
-
4
Melt chocolate over barely simmering water or in the microwave.
-
5
Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.
-
6
Sift cocoa, cornstarch and salt into a large bowl.
-
7
Add banana, brown sugar and milk, whisking to blend.
-
8
Add melted chocolate and the coffee mixture and blend well.
-
9
Place egg whites in a clean, grease-free mixing bowl.
-
10
Beat on low speed with an electric mixer until frothy.
-
11
Add cream of tartar; increase the speed to medium and whip until soft peaks form.
-
12
Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.
-
13
Whisk one-fourth of the egg whites into chocolate mixture.
-
14
Gently but quickly, fold in the remaining whites with a rubber spatula.
-
15
Spoon into the prepared souffle dishes or ramekins.
-
16
Bake until souffles are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or.
-
17
Remove from the oven and sift a little confectioners' sugar over the top.
-
18
Serve immediately.
