Ingredients

• 50g dark chocolate
• 30g unsalted butter + extra soft butter for brushing
• 1/2 tsp salt
• 1 banana
• 4 egg white
• 1tbsp caster sugar + extra for dusting
• Cocoa Powder for dusting

Tools

• kMix Stand Mixer Pastel Pink

Method

1. Preheat the oven to 200C or 180C fan. Butter 2 x 200ml ramekins with very soft butter using a pastry brush, using upward strokes.
2. Dust the insides with sugar and tap out the excess. Dust the insides with cocoa powder, again tapping out the excess.
3. Melt the chocolate, butter, and salt together in a bowl over a saucepan of simmering water.
4. Once melted, set aside to cool slightly.
5. Blend the banana in a food processor until smooth, then add to the chocolate, mixing well.
6. In another bowl, whisk the egg white until frothy, then add sugar and continue to whisk to soft to medium peak.
7. Fold a third of the egg whites into the chocolate banana mix, then fold in the remaining whites.
8. Divide the mixture between the ramekins and smooth with a palette knife. Clean the edges of the ramekin and bake for 18-20 minutes. Dust with cocoa powder and serve immediately.

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