Bitter Chocolate Pudding With Sauteed Bananas

• 9 1/2 ounces bitter chocolate
• 1/2 pound unsalted butter plus 1 tablespoon melted for pan
• 3/4 cup sugar
• 3/4 cup brewed coffee
• 2 tablespoons all-purpose flour
• 5 eggs, separated
• 1/4 teaspoon salt
• 1 13 cups heavy cream
• 8 ounces bittersweet chocolate
• 3 large, ripe bananas, peeled
• 1 cup sugar
• 4 tablespoons unsalted butter
• 1/2 cup coffee liqueur (Kahlua)
• 6 sprigs fresh mint

1. Preheat oven to 350 degrees.
2. Melt the chocolate and butter together in a double boiler, about 10 minutes.
3. Line a loaf pan on all 5 sides with parchment paper.
4. Brush with the melted butter.
5. Combine sugar, coffee, flour, egg yolks and salt.
6. Stir in the melted chocolate mixture.
7. Whip the egg whites until they form soft peaks.
8. Set aside.
9. Fold the whipped egg whites into the chocolate mixture.
10. Pour the batter into the loaf pan.
11. Cover with parchment paper.
12. Place the pudding in a large pan.
13. Pour boiling water into the pan until it comes up halfway.
14. Place in oven.
15. Cook until set, about 45 minutes.
16. Remove from water bath.
17. Refrigerate until chilled.

chocolate, butter, sugar, coffee, flour, eggs, salt, heavy cream, bittersweet chocolate, bananas, sugar, unsalted butter, coffee, mint

Taken from cooking.nytimes.com/recipes/6037 (may not work)