Chocolate-Banana Souffle'

Ingredients:
3 tablespoon(s) sugar, plus extra for preparing soufflé dishes
2 ounce(s) semisweet chocolate, coarsely chopped
2 teaspoon(s) instant espresso powder, or instant coffee
2 teaspoon(s) vanilla extract
1/3 cup(s) unsweetened cocoa powder, preferably Dutch-process
3 tablespoon(s) cornstarch
1/4 teaspoon(s) salt
1/2 cup(s) mashed ripe banana (1 large)
1/4 cup(s) packed light brown sugar
1/4 cup(s) low-fat milk
5 large egg whites
1/8 teaspoon(s) cream of tartar
Confectioners' sugar, for dusting

Directions
Preheat oven to 350 degrees F. Lightly oil six 6-ounce (3/4-cup) individual soufflé dishes or ramekins or coat them with nonstick spray. Dust with sugar, turning to coat, and tapping out the excess. Set aside.

Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.

Sift cocoa, cornstarch and salt into a large bowl. Add banana, brown sugar, and milk, whisking to blend. Add melted chocolate and the coffee mixture and blend well.
Place egg whites in a clean, grease-free mixing bowl. Beat on low speed with an electric mixer until frothy. Add cream of tartar; increase the speed to medium and whip until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.

Whisk one-fourth of the egg whites into chocolate mixture. Gently but quickly, fold in the remaining whites with a rubber spatula. Spoon into the prepared soufflé dishes or ramekins.

Bake until soufflés are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. Remove from the oven and sift a little confectioners' sugar over the top. Serve immediately.

http://www.delish.com/recipefinder/chocolate-banana-souffles-recipe-5689