Bitter Chocolate Pudding With Sauteed Bananas

Ingredients

The pudding:

• 9 ½ ounces bitter chocolate
• ½ pound unsalted butter plus 1 tablespoon melted for pan
• ¾ cup sugar
• ¾ cup brewed coffee
• 2 tablespoons all-purpose flour
• 5 eggs, separated
• ¼ teaspoon salt

The chocolate sauce:

• 1 ⅓ cups heavy cream
• 8 ounces bittersweet chocolate

The sauteed bananas:

• 3 large, ripe bananas, peeled
• 1 cup sugar
• 4 tablespoons unsalted butter
• ½ cup coffee liqueur (Kahlua)

To assemble the dessert:

• 6 sprigs fresh mint

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1370 calories; 88 grams fat; 53 grams saturated fat; 1 gram trans fat; 25 grams monounsaturated fat; 3 grams polyunsaturated fat; 141 grams carbohydrates; 6 grams dietary fiber; 122 grams sugars; 11 grams protein; 334 milligrams cholesterol; 195 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

The pudding:

1. Preheat oven to 350 degrees. Melt the chocolate and butter together in a double boiler, about 10 minutes. Line a loaf pan on all 5 sides with parchment paper. Brush with the melted butter.
2. Combine sugar, coffee, flour, egg yolks and salt. Stir in the melted chocolate mixture. Whip the egg whites until they form soft peaks. Set aside. Fold the whipped egg whites into the chocolate mixture.
3. Pour the batter into the loaf pan. Cover with parchment paper. Place the pudding in a large pan. Pour boiling water into the pan until it comes up halfway. Place in oven. Cook until set, about 45 minutes. Remove from water bath. Refrigerate until chilled.

The chocolate sauce:

1. Pour the cream into a saucepan. Bring to a boil. Add chocolate and set aside until chocolate is melted. Stir until smooth.

The sauteed bananas:

1. Cut the bananas in half, lengthwise. Coat them with sugar. Set aside. Heat the butter in a saute pan over medium heat until hot. Add the bananas, flat side down, and cook until golden brown, about 3 to 5 minutes on each side. Do not allow the butter to burn.
2. Take the pan off the stove. Add the Kahlua, ignite the liqueur, return the pan to the stove and let the alcohol burn off. Let the liquid simmer over medium heat until it reduces to a thick syrup, about 5 minutes, set aside in a warm place.

To assemble the dessert:

1. Cut the bananas, on the diagonal, into 1/4-inch slices crosswise. Lightly coat each plate with 1/4 cup of the bittersweet chocolate sauce. Lay a slice of pudding over the sauce, cover the top with overlapping banana slices and sprinkle 1 tablespoon of the remaining sauce over the fruit. Garnish with fresh mint.

1 hour 10 minutes