Almond-cherry Souffles With Warm Chocolate Sauce

Total Time: 34 mins Preparation Time: 20 mins Cook Time: 14 mins

Ingredients

• Servings: 6
• butter, for preparing the ramekins
• sugar, for preparing ramekins
• 1 1/2 cups sour pitted cherries
• 3 tablespoons lemon juice
• 1/2 teaspoon almond extract
• 5 large egg whites, room temperature
• 1/4 cup sugar
• 5 ounces coarsely chopped semisweet chocolate, use a premium brand
• 3 tablespoons butter
• 1/4 cup heavy cream

Recipe

• 1 preheat oven to 350°f butter and sugar 6 8-ounce ramekins, place on a baking sheet, and set aside.
• 2 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.
• 3 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.
• 4 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.
• 5 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.).