Weigh all the ingredients and reserve separately

Slice the banana.

In a large frying pan, heat the butter until it starts changing color,

Add the banana, cook 2 minutes, flip them over and add 35 gr sugar.

Cook 1 minute, add the rum and flambé.

Remove the banana and reserve in the fridge for later.

Boil the water and and 100gr sugar.

Keep aside.

Whisk the egg white until firm, add 25 gr sugar.

Melt 150 chocolate in a microwave or bain-marie.

Add 75 gr whipping cream, mix well.

Add the egg yolks and finally the egg white, slowly and delicately.

Use a mold for charlotte or metallic bowl lined with plastic film.

Dip the ladyfingers one by one in the syrup and place along the side and bottom of your prepared mold or bowl side by side.

Add some chocolate mousse until half full add the sliced banana, a little bit of chocolate mousse.

Add a layer of ladyfinger over the mousse and fill up with the rest of the mousse. Finish with a layer of lady finger.

Let cool down in the fridge 6 hours

1 hour before serving, warm 45 gr water, add sugar and cocoa powder.

Mix well and let boil 30 seconds.

Reserve.

Boil the cream.

Melt the chocolate and add the hot cream.

Mix well and add the chocolate sauce.

Let cool down.

Un-mold the charlotte on a cooling rack.

Pour some chocolate sauce and serve