Ingredients
Nonstick vegetable oil spray
1/4
cup (1/2 stick) butter
2
ounces unsweetened chocolate, chopped
1
ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
12
ounces good-quality white chocolate (such as Lindt or Baker\'s), chopped
1
1/2 cups chilled whipping cream
Nonstick vegetable oil spray
4
firm but ripe bananas, peeled, cut diagonally into 1/2-inch-thick rounds
Bittersweet Chocolate Sauce
Directions
2.
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Dust pan with flour. Stir butter and both chocolates in heavy small saucepan over low heat until melted and smooth. Cool to room temperature.
3.
Using electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes. Beat in vanilla. Stir in chocolate mixture. Sift flour over and fold in. Transfer batter to prepared pan. Bake until tester inserted into center of brownie comes out with dry crumbs attached, about 18 minutes. Cool completely in pan on rack.
5.
Stir white chocolate and 3/4 cup cream in heavy medium saucepan over low heat just until white chocolate is melted. Cool completely.
6.
Beat remaining 3/4 cup cream in another large bowl until peaks form. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Gently fold whites, then whipped cream, into white chocolate mixture. Spoon mousse atop brownie in pan; smooth top. Cover torte and refrigerate overnight.
7.
For caramelized bananas:
8.
Preheat broiler. Line heavy large baking sheet with foil. Spray foil with nonstick spray. Toss banana slices with sugar and lemon juice in large bowl to coat; arrange in single layer on prepared baking sheet. Broil until bananas begin to caramelize, about 3 minutes. Cool completely.
9.
Release pan sides from torte. Transfer torte to platter. Top with caramelized bananas. Serve with chocolate sauce.
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