Instructions: Preheat oven to 425 F. Butter shallow 4-cup oval gratin pan. Dust with sugar. Mel chocolate with cream in double boiler over barely simmering water; stir until smooth. Remove from over water. Im- mediately beat in egg yolks, then liqueur and cinnamon. (Can be prepared 4 hours ahead. Press piece of plastic wrap onto surface to prevent skim from forming. Before continuing, stir over simmering water until just warm to touch.)

Arrange banana slices in prepared pan. Beat whites until soft peaks form. Add the 3 tablespoons sugar and beat until stiff but not dry.

Fold 1/4 of whites into chocolate to lighten; carefully fold in remaining whites. Gently spread over banana slices. Bake until puffed and just springy to the touch, about 10 minutes. Sprinkle with powdered sugar.

Serve with vanilla ice cream.

Serves 2 - but can be doubled or tripled.

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