For the chocolate: Melt
the dark chocolate
in a double boiler
over medium-low heat. Once melted, set aside to cool for 10 minutes. In a medium bowl, add the egg yolks, brown sugar, smoked salt and mix. Slowly fold the chocolate in the yolks, being careful not to cook the yolks.
For the meringue
: In a bowl, add the egg whites and white vinegar
until stiff peaks form.
For the pesto: Toast the almonds in a small frying pan
on medium-heat heat; shake until golden. Set aside into a bowl. Heat a small saucepan
over medium heat and add 1/2 cup water and the raw sugar
. Bring to a simmer
for 5 minutes, and then remove from the heat and let cool completely. In a food processor
the fresh mint and toasted almond slivers until granular. Stream in 1/4 cup of simple syrup
Preheat the oven to 375 degrees F.
For the souffle: Delicately fold the meringues into the chocolate 10 to 15 times, being careful not to deflate them. It should look spotty and streaked. Grease
4 ramekins with the butter, dust
with granulated sugar and tap away any excess. Fill the ramekins with the souffle mixture, leaving 1/4-inch at the top. Place the ramekins on a baking tray and bake for exactly 16 minutes.
Decorate a plate with a spoonful of sweet mint and almond pesto
and place a souffle on the plate.