Warm Banana Soufflé with Chocolate Sauce

Souffle2 tablespoons butter (softened) 1/2 cup granulated sugar, divided3 bananas (fully ripe)2 large eggs (separated, at room temperature)1 ounce banana liqueur3 egg whites (at room temperature) 1/2 teaspoon lemon juiceChocolate sauce 1/2 cup whipping cream5 ounces bittersweet chocolate (grated)1 teaspoon butter1 teaspoon sugarFor the soufflé: Heat oven to 350 degrees.In a small bowl, mix 2 tablespoons butter and 2 tablespoons sugar together. Generously coat six, 6-inch ramekins with butter and sugar mixture. Place in refrigerator.Puree bananas in blender until smooth. Add egg yolks, 2 tablespoons sugar and banana liqueur. Blend until smooth and thickened. Transfer into medium sized bowl.In a separate bowl, whisk 5 egg whites until foamy. Add lemon juice and beat until a soft peak forms. (A hand held whisk may also be used for this process.)Gradually add remaining 1/4 cup sugar until stiff peaks occur. Gently fold egg white mixture into banana mixture. Fill ramekins to the top and bake immediately for 12 minutes until golden brown. Serve immediately with chocolate sauce on the side.For the chocolate sauce: Bring whipping cream to a boil and add bittersweet chocolate. Add butter and sugar and cook for 10 seconds and set aside.Serves six.Nutrition values per serving: 458 calories, 21 g fat (12 g saturated), 67 g carbohydrates, 3 g fiber, 6 g protein, 110 mg cholesterol, 60 mg sodium.Chef/proprietor Jean Joho, Eiffel Tower Restaurant, Las Vegas