Almond-Cherry Souffles With Warm Chocolate Sauce

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READY IN: 34mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • butter, for preparing the ramekins
  • sugar, for preparing ramekins
  • 3
    tablespoons lemon juice
  • 12
    teaspoon almond extract
  • 5
    large egg whites, room temperature
  • 14
    cup sugar
  • Warm Chocolate Sauce
  • 5
    ounces coarsely chopped semisweet chocolate, use a premium brand
  • 3
    tablespoons butter
  • 14
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DIRECTIONS

  • Preheat oven to 350°F Butter and sugar 6 8-ounce ramekins, place on a baking sheet, and set aside.
  • Combine cherries, lemon juice and almond extract in a blender and puree until very smooth and almost fluffy. Transfer to a medium bowl and set aside.
  • In a large, clean, metal bowl, beat egg whites on medium speed until very soft peaks form. Continue to beat while slowly adding sugar in a steady stream. Beat until peaks are stiff but not dry. Use a rubber spatula to beat one-third of egg whites into cherry puree. Gently fold puree into remaining egg whites. Divide this mixture among ramekins and smooth the tops. Bake just until well-risen and beginning to brown, 12 to 14 minutes.
  • To serve, immediately bring soufflés to the table. Pass around warm chocolate sauce, so that each person may split his soufflé in the middle and spoon in sauce if desired.
  • For warm chocolate sauce: Heat 2 or 3 inches of water in a small saucepan to a low simmer. Combine chocolate with butter and heavy cream in a heatproof bowl that fits over saucepan — bowl should not touch water. Stir until chocolate melts. Remove from heat and stir well until smooth; serve immediately. (Sauce may be reheated by setting it over simmering water as in preparation.).
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