Cooking time 1 hour

 

Serving size 2

 

INGREDIENTS

 

• Butter and sugar for dusting cocottes

 

• Butter and sugar for dusting cocottes

 

• ½ Tbsp unsalted butter

 

• ½ Tbsp flour

 

• ¼ cup almond milk

 

• ¼ cup almond milk

 

• ½ tsp almond extract

 

• 2 large egg yolks, divided

 

• 3 large egg whites

 

• Salt

 

• 2 Tbsp sugar

 

• 2 Tbsp sugar

 

• Toasted slivered almonds, if desired

 

• Raspberries and mint, if desired

 

INSTRUCTIONS

 

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 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.

 

4. 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.

 

5. Fold in the remaining whites in two additions, being careful not to deflate. Transfer to the cocotte.

 

6. 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.

 

Recipe courtesy of Le Creuset