-
1
For the sponge moons, line a buttered baking sheet with a piece of parchment paper or foil and butter the paper.
-
2
In a small bowl with an electric mixer beat the egg whites with a pinch of salt until they are foamy, add gradually 6 tablespoons of the sugar, beating, and beat the whites until they just hold stiff peaks.
-
3
In another bowl whisk together the egg yolks and the remaining 4 tablespoons sugar until the mixture is combined well.
-
4
Fold the whites in the yolk mixture, sift together the cocoa powder, the flour, and the salt over the mixture, and fold the mixture together gently but thoroughly.
-
5
Divide the mixture into mounds spaced well apart on the prepared baking sheet and with a rubber spatula spread the mounds carefully, forming 4 (6-inch rounds).
-
6
Bake the rounds in a preheated 400 degree oven for 5 minutes, or until they are springy to the touch, let them cool on the baking sheet for 5 minutes, and transfer them with a metal spatula to a rack.
-
7
While they are still warm drape the sponge rounds over 2 rolling pins suspended between 2 inverted mugs and let them cool completely.
-
8
Make the filling while the sponge moons are cooling: In a well-chilled bowl with an electric mixer beat the cream, with the banana liqueur, until the mixture just holds stiff peaks, and transfer the mixture to a pastry bag fitted with a large star tip.
-
9
For the chocolate sauce, combine melted chocolate with heavy cream and mix well.
-
10
Put each sponge moon on a dessert plate, arrange banana slices inside each one, sauce the top of the flips chocolate, and pipe the flavored whipped cream decoratively over the bananas.
-
11
(Alternatively, the whipped cream may be spooned over the bananas.
-
12
Dust the filled moons with the confectioners' sugar and garnish each dessert with 4 of the reserved banana slices and a mint sprig.
