Almond Dark Chocolate Soufflé

SERVES
2-4 2-4
Almond Dark Chocolate Soufflé
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Stoneware Petite Casserole
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Stoneware Petite Casserole
Ingredients
Method

Ingredients

Butter and sugar for dusting cocottes
  • 4 oz bittersweet chocolate,
melted and slightly cooled
  • ½ Tbsp unsalted butter
  • ½ Tbsp flour
  • ¼ cup almond milk
  • ½ tsp almond extract
  • 2 large egg yolks, divided
  • 3 large egg whites
  • Salt
  • Whipped cream
  • 2 Tbsp sugar
  • Toasted slivered almonds, if desired
  • Raspberries and mint, if desired

  • Method

  • 1
    Position one of the racks in the bottom third of the oven and preheat to 400°F.
  • 2
    Butter the cocotte and dust with sugar, tilting to evenly coat the bottom, sides, and rim.
  • 3
    In a small heavy bottomed saucepan, melt the butter over medium heat. Add the flour and stir constantly until completely smooth and incorporated. Pour the almond milk in a thin stream while whisking. Keep whisking for about 3-5 minutes, until the sauce thickens. Remove from heat and whisk
  • 4
    in almond extract and a pinch of salt. Scrape into a large bowl and stir in the melted chocolate. Add the egg yolks 1 at a time, whisking well after each addition. Set aside.
  • 5
    With an electric mixer, whisk the egg whites with a pinch of salt until peaks form. Slowly add sugar and continue mixing until eggs are shiny and stiff. Use a silicone spatula to fold ¼ of the whipped whites into the chocolate base.
  • 6
    Fold in the remaining whites in two additions, being careful not to deflate. Transfer to the cocotte.
  • 7
    Place the cocotte on a baking sheet and place in the oven. Immediately reduce the oven to 375°F. Bake until puffy and very slightly jiggly in the center, about 25-30 minutes. Serve immediately with whipped.