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Add a photoServings: 4
Ingredients
- Butter to grease baking sheet and parchment or possibly foil
- 4 lrg Large eggs separated
- 10 Tbsp. granulated sugar
- 1/2 c. unsweetened cocoa pwdr
- 4 Tbsp. all-purpose flour
- 1/4 tsp salt
- 1 c. well-chilled heavy cream
- 2 Tbsp. banana liqueur
- 2 lrg bananas cut into 24 slices, reserving 8 slices for garnish
- 6 ounce melted chocolate
- 2 ounce heavy cream Confectioners' sugar for dusting the desserts
- 4 x mint sprigs if you like
Directions
- For the sponge moons, line a buttered baking sheet with a piece of parchment paper or possibly foil and butter the paper. In a small bowl with an electric mixer beat the egg whites with a healthy pinch of salt till they are foamy, add in gradually 6 Tbsp. of the sugar, beating, and beat the whites till they just hold stiff peaks.
- In another bowl whisk together the egg yolks and the remaining 4 Tbsp. sugar till the mix is combined well. Fold the whites in the yolk mix, sift together the cocoa pwdr, the flour, and the salt over the mix, and fold the mix together gently but thoroughly.
- Divide the mix into mounds spaced well apart on the prepared baking sheet and with a rubber spatula spread the mounds carefully, forming 4 (6-inch rounds). Bake the rounds in a preheated 400 degree oven for 5 min, or possibly till they are springy to the touch, let them cold on the baking sheet for 5 min, and transfer them with a metal spatula to a rack.
- While they are still hot drape the sponge rounds over 2 rolling pins suspended between 2 inverted mugs and let them cold completely.
- Make the filling while the sponge moons are cooling: In a well-chilled bowl with an electric mixer beat the cream, with the banana liqueur, till the mix just holds stiff peaks, and transfer the mix to a pastry bag fitted with a large star tip.
- For the chocolate sauce, combine melted chocolate with heavy cream and mix well.
- Put each sponge moon on a dessert plate, arrange banana slices inside each one, sauce the top of the flips chocolate, and pipe the flavored whipped cream decoratively over the bananas. (Alternatively, the whipped cream may be spooned over the bananas.) Dust the filled moons with the confectioners" sugar and garnish each dessert with 4 of the reserved banana slices and a mint sprig.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 596 | |
| Calories from Fat 307 | 52% |
| Total Fat 35.84g | 45% |
| Saturated Fat 20.0g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 235mg | 78% |
| Sodium 245mg | 10% |
| Potassium 597mg | 17% |
| Total Carbs 68.49g | 18% |
| Dietary Fiber 10.4g | 35% |
| Sugars 39.13g | 26% |
| Protein 15.49g | 25% |
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