Preheat the oven to 180 °C. (176°F) Grease two individually sized baking pans with butter, grated chocolate and sugar, reserve in refrigerator.
For the chocolate sauce, in a kitchen siphon add the whipping cream with the hazelnut cream. Add a charge of nitrogen and refrigerate 20 to 40 minutes.
Meanwhile, in a pot heat the milk with the whipping cream over medium heat. In a bowl whisk the egg yolks with sugar and emulsify by adding one or two tablespoons of the hot milk.
Pour the mixture of tempered yolks into the pot and cook together with the vanilla until it thickens, moving constantly and taking care that the egg does not cook.
Blend the banana with the orange juice, lemon juice, sugar and vanilla until you get a smooth mixture. Pour the preparation into the pot with the milk and the yolks and cook 3 more minutes.
Cool the previous preparation immediately in an inverse bain marie (of water and ice), beating constantly. Integrate the flour at once and set aside.
Beat the egg whites with the lemon juice until stiff.
In a bowl mix two tablespoons of the banana mixture with two tablespoons of the egg whites vigorously, it does't matter if it deflates. Add the rest of the banana mixture with the whites and gently fold with a rubber spatula until completely integrated.
Pour the mixture into the greased molds, filling to the top and bake for 5 to 10 minutes or until inflates and raises to the top.
Remove from the oven, cool for 1 minute and add the chocolate cream with an additional load of nitrogen. Decorate with orange, blackberries and edible flowers.
