MINI CHOCOLATE CAKES WITH CARAMELIZED BANANAS

“This was one of my first times spreading my wings with a recipe and trying to go a bit fancy. This is a breeze to make and a delight to serve. The recipe may look intimidating but after you try it once, you'll have it down pat.” Lorraine Caland, Shuniah, Ont.

Prep Time: 50 minutes

Bake Time: 15 minutes + cooling Yield: 8 ramekins

1. Preheat oven to 400°F. In a microwave, melt chocolate and butter, stir until smooth. Cool. Beat eggs, sugar, vanilla and salt on high speed until thick and pale, about 5 minutes. Sift in flour and mix just until combined. Fold in chocolate mixture.

2. Spoon batter into 8 buttered 4-oz. ramekins dusted with cocoa. Place ramekins on a baking sheet. Bake until a toothpick inserted in centres comes out clean, 12-15 minutes. Run a small knife around sides of ramekins. Invert onto cooling rack and let stand 5 minutes. Remove ramekins and place cakes on individual plates.

3. For bananas, melt butter in a large skillet over medium heat. Toss banana slices with sugar until well coated and arrange in a single layer in skillet. Don't stir bananas till bottoms are golden brown, 4-5 minutes. Turn and cook until second side is golden brown, 4-5 minutes more. Remove from heat. Place bananas on plates with cakes.

4. For sauce, heat wine and sugar in a small saucepan over medium heat. Bring to a boil. Reduce heat and simmer until slightly thickened, about 10 minutes. Remove from heat, cool slightly. Whisk in chocolate. Pour over cakes.

NUTRITIONAL INFORMATION Amount Per Serving (1 each): 458 calories, 26 g fat, 131 mg cholesterol, 76 mg sodium, 38 g carbohydrate, 30 g sugars, 2 g fibre, 6 g protein.