Ingredients
5 ounces bittersweet chocolate, chopped1/2 cup unsalted butter4 large eggs, room temperature1/3 cup sugar1 teaspoon vanilla extract1/8 teaspoon salt1/4 cup all-purpose flourBaking cocoaCARAMELIZED BANANAS:2 tablespoons unsalted butter2 medium bananas, cut into 1-inch slices2 tablespoons sugarSAUCE:1 cup white wine or unsweetened apple juice1/2 cup sugar2 ounces bittersweet chocolate, chopped
Preparation
Preheat oven to 400°. In a microwave, melt chocolate and butter; stir until smooth. Cool. Beat eggs, sugar, vanilla and salt on high speed until thick and pale, about 5 minutes. Sift in flour; mix just until combined. Fold in chocolate mixture.
Spoon batter into 8 buttered 4-oz. ramekins dusted with cocoa. Place ramekins on a baking sheet. Bake until a toothpick inserted in centers comes out clean, 12-15 minutes. Run a small knife around sides of ramekins. Invert onto cooling rack; let stand 5 minutes. Remove ramekins; place cakes on individual plates.
For bananas, melt butter in a large skillet over medium heat. Toss banana slices with sugar until well coated; arrange in a single layer in skillet. Do not stir bananas until bottoms are golden brown, 4-5 minutes. Turn; cook until second side is golden brown, 4-5 minutes longer. Remove from heat. Place bananas on plates with cakes.
For sauce, heat wine and sugar in a small saucepan over medium heat. Bring to a boil. Reduce heat; simmer until slightly thickened, about 10 minutes. Remove from heat; cool slightly. Whisk in chocolate. Pour over cakes.
