Ingredients
6 oz. dark chocolate, at least 70%
3 oz. butter
3 oz. almond butter
3 eggs, separated
6 Tbs. natural cane sugar
1 tsp. vanilla extract
Preparation
Over double boiler, melt chocolate, butter and almond butter. Let cool. Separate the egg and place the yolks in the bowl of an electric mixer. Add 3 Tbs. sugar and beat until a light, pale yellow color, about 6 mins. Slowly pour into melted chocolate and mix until combined. In a clean mixing bowl, add the egg whites and mix until soft peaks form. Fold eh whites into the chocolate/egg mixture. Carefully fold until combined. Spray 4 oz. ramekin or muffin cups with pan spray. Pour batter into the molds, almost to the top. Bake at 325 degrees for 12 minutes. Let cool before unmolding. To serve: reheat at 300 for 4 mins. Spoon fruite compopte on top.
