Chocolate Melting Cakes with Bananas
Source: Bon Appetit
Makes: 6

8 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons unsalted butter
1/2 cup all purpose flour
1/2 cup plus 2 tablespoons sugar
1 teaspoon salt
4 large eggs
additional sugar

10 ounce package frozen sweetened raspberries in syrup, thawed, pureed, strained
2 bananas cut into slices

Melt chocolate and butter together in heavy medium saucepan over low heat, stirring till melted and smooth. Cool.

Combine flour, sugar and salt in large bowl. Using electric mixer, beat in eggs one at a time. Beat till mixture is pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Fold in melted chocolate and refrigerate 30 minutes.

Heat oven to 375 degrees F.

Butter six 1 cup souffle dishes. Sprinkle with the additional sugar and tap out excess. Divide batter among dishes. Bake till cakes are set on top but tester inserted into center comes out with thick, wet batter still attached, about 15 minutes. Cool cakes on rack 15 minutes.

Spoon pureed raspberries onto 6 plates. Run sharp knife around cakes. Turn out 1 cake onto sauce on each plate. Garnish with banana slices.