I think I’ll post my recipe for my chocolate almond souffle cakes, since I’ve been making them so much lately. They are amazingly delicious for being so quick and easy to make. Perfect for a dinner party of four. Although they have a souffle quality to them, they still taste great if eaten after they have fallen. In fact, I once saved one to eat the next day and it still perfectly acceptable. No flour in sight as well - almond meal is used instead. Therefore it’s gluten-free and wheat-free friendly!
Flourless Chocolate Almond Soufflé Cakes
To be baked in four ramekins greased with Baker’s Joy or canola oil at 375 degrees for 20 minutes.
ingredients:
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
1 tsp vanilla extract
1/2 cup sugar
3 large eggs
1/2 cup almond meal (can be found at Trader Joe’s)
preparation:
Chop chocolate into small pieces. In a bowl set over a saucepan of barely simmering water, melt chocolate with butter, stirring until smooth (or you can simply microwave it). Remove bowl from heat and whisk vanilla and sugar into chocolate mixture. Add eggs and whisk well. And 1/2 cup almond meal to chocolate mixture and whisk until just combined. Pour batter into ramekins and bake in middle of oven 20 minutes. Center will still be slightly wet looking.
Serve warm topped with ice cream, whipped cream, sprinkles — whatever you like!
