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Baked Chocolate Soup




Source of Recipe


Mai


List of Ingredients




8 ounces semisweet chocolate at room temperature
3 cups milk, brought to just under a boil
6 fully ripe bananas (freckled but not mushy)
1 teaspoon fragrant ground cinnamon
1/2 cup dark rum
3/4 cup sugar
4 tablespoons (1/2 stick) unsalted butter
1/2 cup egg whites
1 1/4 cups confectioner's sugar



Recipe



Special Equipment Suggested:
Handheld blender
Shallow, ovenproof 10-cup bowl or 8 ramekins
Freestanding electric mixer with bowl and whip
Fine meshed sieve or sifter
Piping bag and 1/2-inch star tip

Melting Chocolate:
Cut chocolate into flakes 1/4 inch thick. Put chocolate into a bowl and pour hot milk over it. Blend until smooth.

Preparing Bananas:
Peel and quarter bananas lengthwise. Cut crosswise into 1/2-inch pieces. Transfer to a bowl, toss with cinnamon, and then pour in rum. Set a heavy 10-inch frying pan over high heat; pour in sugar and cook until caramel brown. Swirl in butter. When melted, scrape in bananas and rum. Saut�, turning bananas gently with wooden spoon, until softened and caramelized. If necessary, add a few drops of rum to melt caramel.

Filling Tureen:
Spread bananas evenly on bottom of soup tureen, and spoon chocolate over bananas to cover by 1/4 inch, leaving 1/4 to rim of container. Cover and refrigerate 1 hour.

When ready to serve, preheat oven to 350 F and place rack in middle level. Place tureen in a baking pan and pour boiling water around it. Whip egg whites until they begin to foam; continue whipping and gradually sift in half of sugar. When whites form stiff peaks, fold in remaining sugar. Scrape into piping bag and swirl 1 1/2 inches of meringue on the top of each dessert. Remove tureen from water bath, set on baking sheet and place on middle rack. Bake 6 to 8 minutes or until meringue is light brown. Serve warm.