chocolate chip cookie, and a custard, this dessert comes from
Allegretti’s grandmother. It’s a simple combination of almond
flour (which you can buy or make yourself in a food processor),
crème fraîche, vanilla bean, kirsch or almond extract, and eggs. The
key is baking this in a water bath so that it stays moist. You can
make it ahead and just leave it out until it’s dessert time and then
prepare for it to vanish in thirty seconds.
6 tablespoons sugar, plus more for coating the soufflé dish or
ramekins
6 tablespoons almond flour (purchased or homemade*)
6 tablespoons crème fraîche
2 whole eggs
2 egg yolks
1 vanilla bean, sliced in half and seeds scraped out with a
paring knife
½ tablespoon kirsch or 1 teaspoon almond extract
10 fresh dark cherries, pitted and sliced in half
2 ounces bittersweet chocolate (such as Ghirardelli), broken
into small pieces
Spray a large (4-cup) soufflé dish or 4 individual (6-ounce)
ramekins with cooking spray. Pour in some sugar and swirl around
so it sticks to the sides; pour out any excess.
Whisk together the 6 tablespoons sugar, the almond flour,
crème fraîche, whole eggs, egg yolks, the seeds from the vanilla