Banana Chocolate Chip Soufflé (Wolfgang Puck)

• servings: 3

Ingredients

BANANA BASE

2 tablespoons unsalted butter

2 tablespoon plus 2 teaspoons dark brown sugar

2 tablespoons granulated sugar

4 ounces very ripe peeled banana, chopped into 1/2-inch pieces

1 tablespoon dark rum

1 tablespoons lemon juice

SOUFFLES

1 tablespoon unsalted butter, at room temperature

6 tablespoons plus 2 teaspoons granulated sugar, for sprinkling

6 large cage-free egg whites

1 ounce premium quality bittersweet chocolate, chopped into small chips about 1/4 inch

Directions

First, make the Banana Base. In a small saucepan over high heat, melt the butter and cook it until it turns nut-brown, watching carefully to make sure it doesn't burn. Stir in the brown and granulated sugars and continue to cook, stirring constantly, until it turns caramel-colored, about 5 minutes. Add the chopped banana and stir until well coated. Continue cooking for 2 minutes. Remove the pan from the heat and stir in the rum and lemon juice. Transfer the mixture to a food processor and pulse on and off until smooth. Transfer to a bowl and set aside to cool to room temperature.

Preheat the oven to 375 degrees F.

For the souffles, brush the inside bottom and sides of 3 individual 6-ounce ramekins with the softened butter. Sprinkle the butter evenly all over with 2 tablespoons plus 2 teaspoons of the sugar.

To make the souffle mixture, put the egg whites in a clean mixing bowl. Beat with a hand-held electric mixer at medium-high speed while pouring in the remaining 4 tablespoons of sugar in a slow, steady stream. Continue beating until the egg whites form moderately stiff peaks that barely stand up straight when the beaters are lifted out.

With a rubber spatula, gently fold half of the beaten egg whites into the cooled banana mixture. Gently, evenly, fold in the chocolate chips. Then, fold in the rest of the egg whites just until a few streaks of white remain. Spoon the souffle mixture evenly among the 3 prepared ramekins, mounding it above their rims. Place the ramekins on a baking sheet and bake in the center of the oven until they are nicely risen and their tops are golden brown, about 12 minutes. (Add a few extra minutes to that time if you prepared the souffle mixture in advance and refrigerated it until baking.)

With an oven pad, carefully transfer the ramekins to individual serving plates. Serve immediately.