Chocolate Melting Cakes With Bananas

1. 1

   Melt chocolate and butter in heavy medium saucepan over low heat, stirring until melted and smooth.

2. 2

   Cool.

3. 3

   Combine flour, 1/2 cup plus 2 tablespoons sugar and salt in large bowl.

4. 4

   Using electric mixer, beat in eggs, 1 at a time.

5. 5

   Beat until mixture is pale yellow and slowly dissolving ribbon forms when beaters are lifted, for about 5 minutes.

6. 6

   Fold in melted chocolate.

7. 7

   Refrigerate 30 minutes.

8. 8

   Preheat oven to 375.

9. 9

   Butter six 1-cup souffle dishes.

10. 10

    Sprinkle with sugar; tap out excess.

11. 11

    Divide batter among dishes.

12. 12

    Bake until cakes are set on top but tester inserted into center comes out with thick wet batter still attached, for about 15 minutes.

13. 13

    Cool cakes on rack for 15 minutes.

14. 14

    Spoon pureed raspberries onto 6 plates.

15. 15

    Run sharp knife around cakes.

16. 16

    Turn out 1 cake onto sauce on each plate.

17. 17

    Garnish with banana slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.