Chocolate Sponge Moon Banana Flips
- Butter, to grease baking sheet and parchment or foil
- 4 large eggs, separated
- 10 tablespoons granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup well-chilled heavy cream
- 2 tablespoons banana liqueur
- 2 large bananas, sliced into 24 slices, reserving 8 slices for garnish
- 6 ounces melted chocolate
- 2 ounces heavy cream
- Confectioners sugar for dusting the desserts
- 4 mint sprigs for garnish if desired
- For the sponge moons, line a buttered baking sheet with a piece of parchment paper or foil and butter the paper.
- In a small bowl with an electric mixer beat the egg whites with a pinch of salt until they are foamy, add gradually 6 tablespoons of the sugar, beating, and beat the whites until they just hold stiff peaks.
- In another bowl whisk together the egg yolks and the remaining 4 tablespoons sugar until the mixture is combined well.
- Fold the whites in the yolk mixture, sift together the cocoa powder, the flour, and the salt over the mixture, and fold the mixture together gently but thoroughly.
- Divide the mixture 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 minutes, or until they are springy to the touch, let them cool on the baking sheet for 5 minutes, and transfer them with a metal spatula to a rack.
- While they are still warm drape the sponge rounds over 2 rolling pins suspended between 2 inverted mugs and let them cool 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, until the mixture just holds stiff peaks, and transfer the mixture 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.
butter, eggs, sugar, cocoa, allpurpose, salt, well, banana liqueur, bananas, chocolate, heavy cream, confectioners sugar, mint sprigs
Taken from www.foodnetwork.com/recipes/chocolate-sponge-moon-banana-flips-recipe.html (may not work)