Recipe Courtesy Ros McCurdy, Smalltalk Bakery and Restaurant, Toronto, Ontario.
ingredients
directions
Preheat oven to 400 degrees F.
Cut 6 x 4-inch squares of parchment paper and spread out onto a baking sheet. Spray metal rings with non-stick spray and place on top of cut pieces parchment paper.
Melt butter and chocolate together over a double boiler over low heat, stirring occasionally. Remove from heat. Add banana liqueur. Add 6 yolks to chocolate mixture and blend.
Using a stand mixer or electric hand mixer, beat 6 egg whites at medium speed until they just hold soft peaks. Gradually add 2/3 cup sugar, beating until whites just hold stiff peaks. Stir in a quarter of the beaten egg whites into chocolate mixture to lighten. Gently but thoroughly fold in remaining egg whites.
Refrigerate soufflé mixture and chill. Mixture can hold for a few days in the fridge.
Pipe half the soufflé mixture evenly into 6 metal rings. Place 3 chocolate wafers into the centres of each of the soufflé mixtures. Pipe remaining half of the soufflé mixture on top to cover the chocolate wafers. Bake in middle of oven for 14 to 16 minutes. Transfer to a rack and cool 10 minutes. Note soufflés will “deflate” as they cool.
Peel banana and slice thickly on the bias, sprinkle with ½ cup sugar. Using a blow torch, caramelize sugar on top until nicely browned.
Run a thin knife carefully around edge of soufflé. Using a spatula transfer soufflé and ring to plate. Remove ring. Garnish with caramelized bananas and serve.