Bitter Chocolate Pudding With Sauteed Bananas

Preparation

1. The Pudding

   1. Step 1

      Preheat oven to 350 degrees. Melt the chocolate and butter together in a double boiler, about 10 minutes. Line a loaf pan on all 5 sides with parchment paper. Brush with the melted butter.

   2. Step 2

      Combine sugar, coffee, flour, egg yolks and salt. Stir in the melted chocolate mixture. Whip the egg whites until they form soft peaks. Set aside. Fold the whipped egg whites into the chocolate mixture.

   3. Step 3

      Pour the batter into the loaf pan. Cover with parchment paper. Place the pudding in a large pan. Pour boiling water into the pan until it comes up halfway. Place in oven. Cook until set, about 45 minutes. Remove from water bath. Refrigerate until chilled.

2. The Chocolate Sauce

   1. Step 4

      Pour the cream into a saucepan. Bring to a boil. Add chocolate and set aside until chocolate is melted. Stir until smooth.

3. The Sauteed Bananas

   1. Step 5

      Cut the bananas in half, lengthwise. Coat them with sugar. Set aside. Heat the butter in a saute pan over medium heat until hot. Add the bananas, flat side down, and cook until golden brown, about 3 to 5 minutes on each side. Do not allow the butter to burn.

   2. Step 6

      Take the pan off the stove. Add the Kahlua, ignite the liqueur, return the pan to the stove and let the alcohol burn off. Let the liquid simmer over medium heat until it reduces to a thick syrup, about 5 minutes, set aside in a warm place.

4. To Assemble the Dessert

   1. Step 7

      Cut the bananas, on the diagonal, into ¼-inch slices crosswise. Lightly coat each plate with ¼ cup of the bittersweet chocolate sauce. Lay a slice of pudding over the sauce, cover the top with overlapping banana slices and sprinkle 1 tablespoon of the remaining sauce over the fruit. Garnish with fresh mint.