Almond Bliss Delight – German Brunch Sweet Vegetarian Dessert

Allergens

Eggs, Dairy, Nuts (Almond)

Ingredients

• 1. 1 cup sliced apples (Gala or Fuji) 2. 1 tbsp brown sugar 3. 1 tsp ground cinnamon 4. 1/2 cup almond flour 5. 1/4 cup granulated sugar 6. 2 tbsp unsalted butter, melted 7. 3 large eggs, separated 8. 1/2 cup dark chocolate, finely chopped 9. 1/2 cup heavy cream 10. 1 tsp vanilla extract 11. Powdered sugar for dusting (optional)

Instructions

1. In a small saucepan, combine apples, brown sugar, and cinnamon over medium heat. Cook until the apples are tender and the liquid has thickened, approximately 10 minutes. Remove from heat and set aside to cool.
2. Preheat oven to 350°F (175°C). Grease two 4 inch ramekins.
3. In a medium bowl, combine almond flour, granulated sugar, and melted butter. Add egg yolks one at a time, stirring well after each addition. Set aside.
4. In another clean bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the almond mixture until fully incorporated.
5. Divide half of the batter between the prepared ramekins and smooth the surface with a spatula. Bake for 12 minutes or until set. Remove from oven and let cool.
6. In a small microwave safe bowl, combine dark chocolate and heavy cream. Microwave in 20 second increments, stirring between each, until the chocolate is fully melted and smooth. Stir in vanilla extract.
7. Spread a thin layer of chocolate ganache over the cooled almond cake in each ramekin. Refrigerate until set, about 15 minutes.
8. Top with a generous dollop of whipped cream and a spoonful of apple compote. Dust with powdered sugar if desired. Serve immediately.

Chef’s Insight

Allow the almond mousse to set in the refrigerator for at least 30 minutes to achieve the best consistency.

Notes

Pair with a warm beverage like coffee or tea for the ultimate brunch experience.