For the sponge moons, line a buttered baking sheet with a piece of parchment paper or foil and butter the paper. In a small bowl with an electric mixer beat the egg whites with a pinch of salt until they are foamy, add gradually 6 tablespoons of the sugar, beating, and beat the whites until they just hold stiff peaks. In another bowl whisk together the egg yolks and the remaining 4 tablespoons sugar until the mixture is combined well. Fold the whites in the yolk mixture, sift together the cocoa powder, the flour, and the salt over the mixture, and fold the mixture together gently but thoroughly. Divide the mixture into mounds spaced well apart on the prepared baking sheet and with a rubber spatula spread the mounds carefully, forming 4 (6-inch rounds). Bake the rounds in a preheated 400 degree oven for 5 minutes, or until they are springy to the touch, let them cool on the baking sheet for 5 minutes, and transfer them with a metal spatula to a rack. While they are still warm drape the sponge rounds over 2 rolling pins suspended between 2 inverted mugs and let them cool completely. Make the filling while the sponge moons are cooling: In a well-chilled bowl with an electric mixer beat the cream, with the banana liqueur, until the mixture just holds stiff peaks, and transfer the mixture to a pastry bag fitted with a large star tip. For the chocolate sauce, combine melted chocolate with heavy cream and mix well. Put each sponge moon on a dessert plate, arrange banana slices inside each one, sauce the top of the flips chocolate, and pipe the flavored whipped cream decoratively over the bananas. (Alternatively, the whipped cream may be spooned over the bananas. Dust the filled moons with the confectioners' sugar and garnish each dessert with 4 of the reserved banana slices and a mint sprig.;
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