Dark Chocolate-Banana Souffle

5 tablespoons sugar, plus more for sprinkling

3 ounces baking chocolate with 62 percent chocolate solids (“bittersweet for most brands, but “semisweet in others, like Scharffen Berger)

1 medium, very ripe banana, peeled

1 egg yolk

3 egg whites

Heat the oven to 400 degrees. Lightly grease 6 (6-ounce) ramekins with cooking spray, and sprinkle sugar in each, tilting to coat completely. Tip out the excess. Arrange the ramekins in a baking pan with sides.

Put the chocolate in a medium heatproof bowl, and set over simmering water, stirring until melted. Set aside to cool until barely warm. Add 2½ tablespoons of sugar, the banana, egg yolk and 1 tablespoon water. Whisk until smooth and blended.

In a medium bowl, beat the egg whites with an electric mixer until soft peaks form. Continue beating while gradually adding in the remaining 2½ tablespoons sugar. Beat until medium-firm peaks form. Whisk about a quarter of the whites into the chocolate-banana mixture until blended. Add the remaining whites and, using a rubber spatula, gently fold in until just blended.

Spoon the mixture into the prepared ramekins. Bake until the souffles are puffed and jiggle when nudged, about 13 minutes. Serve immediately.

To make ahead: Put the filled, unbaked ramekins in the freezer until firm. Cover with plastic wrap, and freeze up to one month. Bake as directed, about 16 minutes.

Substitutions, serving suggestions, etc.: Substitute rum or brandy for the water. Serve with a dollop of whipped cream.

Serves six.

“Desserts 4 Today: Flavorful Desserts with Just Four Ingredients by Abigail Johnson Dodge (2010 Taunton Press)