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1
Preheat oven to 350F.
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2
Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray.
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3
Dust pan with flour.
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4
Stir butter and both chocolates in heavy small saucepan over low heat until melted and smooth.
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5
Cool to room temperature.
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6
Using electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes.
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7
Beat in vanilla.
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8
Stir in chocolate mixture.
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9
Sift flour over and fold in.
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10
Transfer batter to prepared pan.
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11
Bake until tester inserted into center of brownie comes out with dry crumbs attached, about 18 minutes.
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12
Cool completely in pan on rack.
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13
Stir white chocolate and 3/4 cup cream in heavy medium saucepan over low heat just until white chocolate is melted.
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14
Cool completely.
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15
Beat remaining 3/4 cup cream in another large bowl until peaks form.
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16
Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry.
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17
Gently fold whites, then whipped cream, into white chocolate mixture.
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18
Spoon mousse atop brownie in pan; smooth top.
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19
Cover torte and refrigerate overnight.
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20
Preheat broiler.
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21
Line heavy large baking sheet with foil.
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22
Spray foil with nonstick spray.
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23
Toss banana slices with sugar and lemon juice in large bowl to coat; arrange in single layer on prepared baking sheet.
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24
Broil until bananas begin to caramelize, about 3 minutes.
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25
Cool completely.
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26
Release pan sides from torte.
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27
Transfer torte to platter.
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28
Top with caramelized bananas.
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29
Serve with chocolate sauce.
