Created for the Original Cocotte
- Position one of the racks in the bottom third of the oven and preheat to 400°F.
- Butter the cocotte and dust with sugar, tilting to evenly coat the bottom, sides, and rim.
- 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.
- 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.
- Fold in the remaining whites in two additions, being careful not to deflate. Transfer to the cocotte.
- 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 cream. Add slivered almonds, raspberries and mint, if desired.
- Butter and sugar for dusting cocottes
- 4 oz bittersweet chocolate, melted and slightly cooled
- ½ Tbsp unsalted butter
- ½ Tbsp flour
- ¼ cup almond milk
- ½ tsp almond extract
- 2 large egg yolks, divided
- 3 large egg whites
- 2 Tbsp sugar
- Whipped cream
- Toasted slivered almonds, if desired
- Raspberries and mint, if desired
Created for: Original Cocotte
Preparation: 15 minutes
Cooking Time: 45 minutes
Serving Size: 2