Chocolate Almond Soufflé

Name: Chocolate Almond Soufflu00e9
Prep time: 10 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 4 large eggs, separated; 3 Tablespoons sugar; u2154 cup ground almonds; 4 ounces dark chocolate (70%); 2 teaspoons brandy; Scant u00bc pint cream

By Leslie Blythe Chocolate, Dessert, Eggs Baking

June 5, 2016

I love this Chocolate Almond Soufflé recipe. You turn it out upside down on a plate. You don’t have to worry if it falls because it is supposed to and you can make it ahead. Sadly, my husband is allergic to chocolate, so haven’t made it in awhile. You can go overboard and pour hot fudge sauce on it or sprinkle it with powdered sugar. I have a feeling I know what most people would do!

Prep: 10 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

4 large eggs, separated

3 Tablespoons sugar

⅔ cup ground almonds

4 ounces dark chocolate (70%)

2 teaspoons brandy

Scant ¼ pint cream

Directions

1Pre-heat the oven to 400°.

2Beat the yolks with the sugar until you have a pale light mousse. Melt the chocolate. Whisk the egg whites until stiff, but not dry. Fold the almonds, brandy and chocolate into the mousse and then gently fold in the whites.

3Divide the mixture between four butter and sugared 4” soufflé dishes. Bake for 15 - 20 minutes until they are well risen.

4Remove from the oven and allow them to cool. Run a knife around the edge of the dishes and turn out onto individual oven-proof plates. Cover with foil and keep in the fridge over night.

5To serve, heat oven to 350°, remove the foil and pour a little cream and some extra brandy on each soufflé. Re-heat for about 10 minutes.

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