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Banana Salzburger Nockerln

1 Tbsp butter
1/4 cup light brown sugar
2 Tbsp sugar
2 ripe bananas, finely chopped
2 Tbsp rum
1 Tbsp lemon juice

8 egg whites
1/4 cup sugar
2 Tbsp all-purpose flour
4 ounces bittersweet chocolate, chopped into 1/2-inch chunks

In a thick-bottomed saucepan over high heat, combine the butter
and sugars. Allow the mixture to caramelize to a deep amber color.
Add the chopped banana. Stir and carefully add the rum. (It will
flame.) Cook for 1 minute, then turn off the heat.

With a spatula, scrape the banana mixture into a blender, and add
the lemon juice. Puree, then transfer to a bowl. Refrigerate the
mixture until cool.

Brush 8 souffle ramekins with melted butter and coat with granulated
sugar, tapping the excess out of each. Whip the egg whites to soft
peaks, then sprinkle in the sugar while continuing to whisk to
medium peaks. Sift the flour over the whites and fold it in gently.
Fold the chopped chocolate into the banana base, then fold the
whipped whites into the banana mixture until just mixed. Be careful
not to overmix and risk deflating the whites. Spoon the mixture
into the prepared ramekins and bake for 12 minutes. Serve at once,
placing the ramekins on plates lined with folded napkins.


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