Chocolate Souffle

125 g pasteurized Butter
125 g chocolate, chopped
100 g almonds
4 eggs, separated
125 g caster sugar
icing sugar or chocolate powder for garnishing

Melt the butter and chocolate in the microwave oven or in the top of a double boiler over simmering water, stirring occasionally. Stir in the almonds.

Beat the egg yolks and sugar and stir in the chocolate mixture. Whisk egg whites until stiff and fold into mixture.

Spoon the mixture into 12 muffin pan hollows, up to the top. Bake for 15 mins. at 180 C. Set it aside to cool. Dust it with icing sugar (or chocolate powder).