Almond-Cherry Souffles With Warm Chocolate Sauce

• butter↗

  for preparing the ramekins

• sugar↗

  for preparing ramekins

• sour pitted cherries↗1 1⁄2 cups
• lemon juice↗3 tablespoons
• almond extract↗1⁄2 teaspoon
• large egg whites↗5

  room temperature

• sugar↗1⁄4 cup
• Warm Chocolate Sauce
• coarsely chopped semisweet chocolate↗5 ounces

  use a premium brand

• butter↗3 tablespoons
• heavy cream↗1⁄4 cup

Step-by-step instructions

1. 1

   Preheat oven to 350°F Butter and sugar 6 8-ounce ramekins, place on a baking sheet, and set aside.

2. 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. 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. 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. 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.).