I’m always finding different ways to include more fruit in my diet and this chocolate almond soufflé is a tiny contribution to that effort.
Each pot feels like a proper chocolate dessert, warm and comforting with enough soufflé topping to be satisfying. So much so that you forget that actually half of the pot is just pure fruit – lovely warm baked pear.
The fruit and soufflé topping combine gorgeously to create a substantial dessert that is in fact very light, and of course gluten free too!
Chocolate Almond Souffle with Baked Pear
Ingredients
- 4 pears
- 40g | 1/3 cup dark chocolate
- 50g | 4 tablespoons butter
- 90g | 1 cup ground almonds
- 100g | 3/4 cup icing sugar
- 2 tablespoons cocoa powder
- 3 egg whites
- 1 teaspoon vanilla essence
Method
Makes 6 pots
- Preheat the oven to 200C | Gas mark 6
- Peel and chop the pears into 1 cm cubes, and place equal amounts in the six small soufflé pots.
- Break the chocolate into small pieces and sprinkle half (putting the other half aside) over each of the pots of pears.
- Melt the butter and set aside to cool.
- Sift the icing sugar and cocoa powder into a bowl and mix in the ground almond and remaining half of the chocolate pieces.
- Whisk the egg whites in a separate bowl until they form soft peaks.
- Make a well in the dry ingredients and tip in the egg whites, butter and vanilla, folding the ingredients gently to form a batter.
- Divide the batter among the pots, covering the pears with roughly one large tablespoon per pot.
- Bake in the oven for around 15-20 minutes until the soufflé topping has risen and is just firm to the touch. Lightly dust with icing sugar and serve while still warm.
