This is our very favorite dessert from True Food Kitchen- mine never tastes as good as theirs though!
6 oz. dark chocolate, at least 70%
3 oz. butter
3 oz. almond butter
3 eggs, separated
6 tbsp natural cane sugar
1 tsp vanilla extract
Over a 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 tbsp sugar and beat until a light, pale yellow color, about 6 minutes. Slowly pour in the melted chocolate and mix until combined. In a clean mixing bowl, add the egg whites. Whisk until frothy. Slowly pour in 3 tbsp sugar and mix until soft peaks form. Fold the whites into the chocolate/egg mixture. Carefully fold until combined. Spray 4 oz. ramekin or muffin cups with pan spray. Pour the batter into the molds, almost to the top. Bake in a 325 oven for 12 minutes. Let cool before unmolding. To serve, reheat in a 300 oven for 4 minutes.
True Food serves it with a caramel sauce, little toffee bits and a scoop of ice cream.