Chocolate Almond Souffle

• Vegetarian

• Refrigerated

  • 6 Egg whites
  • 4 Egg yolks

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/4 tsp Almond extract
  • 7 oz Baking chocolate, semi-sweet
  • 1/2 cup Granulated sugar
  • 1 Powdered sugar
  • 1/8 tsp Salt
  • 1 tbsp Vanilla extract, pure

• Drinks

  • 1/3 cup Coffee, strong

• Dairy

  • 3 tbsp Butter, unsalted
  • 2 cups Milk

• Frozen

  • 1 Whipped cream or vanilla ice cream

Found on blahnikbaker.com

Ingredients

• 7 ounces semi-sweet baking chocolate, chopped (I used Ghirardelli)
• ⅓ cup strong coffee
• ⅓ cup all-purpose flour
• 2 cups milk
• 3 tablespoons unsalted butter
• 4 egg yolks
• 1 tablespoon pure vanilla extract
• ¼ teaspoon almond extract
• ½ cup pulverized toasted almonds, or almond meal.
• 6 egg whites
• ⅛ teaspoon salt
• ½ cup granulated sugar
• Powdered sugar (for serving)
• Whipped cream or vanilla ice cream for serving

Directions

• Preheat oven to 425 degrees F.
• In a medium heatproof bowl, combine the chocolate and coffee. Set the bowl over a simmering pot of water for at least 3-4 minutes. Remove from heat and let the chocolate rest while you make the rest of the recipe.
• Grease the inside of soufflé dishes with baking spray or butter. You will need 8 6-ounces dishes or 4 10-ounce dishes.
• Into a medium saucepan, add the flour. Whisk in the milk, little by little, until a smooth cream forms. Then add the rest of the milk and whisk to combine. Add in the butter and place the saucepan over medium-high heat, Stirring continuously bring the mixture to a boil. Once boiling, keep stirring for additional 2 minutes. The mixture will start to thicken. Remove from heat and whisk for another minute to cool slightly. Whisk in the egg yolks, one by one. Add in the smoothly melted chocolate and whisk to combine. Add in the vanilla extract, almond extract and pulverized almonds. Whisk to combine all.
• In a separate large bowl, beat the egg whites and salt until soft peaks form. With the mixer going, sprinkle in the granulated sugar and beat until stiff shining peaks form.
• Scrape the chocolate mixture into the side of the bowl with the egg whites. Using a rubber spatula, delicately fold the chocolate into the egg white mixture. Once combined, pour the mixture into the prepared soufflé dishes. Fill each to just below the inside rim. Place soufflé dishes onto a baking sheet and place into oven. Reduce oven temperature immediately to 375 degrees and bake for about 25-30 minutes. When soufflé is well risen and cracked, quickly sprinkle the surface with powdered sugar. Continue baking for another 5 -10 minutes. The soufflé is creamy in the center when a cake tester inserted into the cracked tops comes out slightly coated. Optional: you can continue baking for a few more minutes if you want the center to be fully done and the souffle will stand up well.
• Serve immediately with whipped cream or vanilla ice cream.