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Preheat oven to 375 degrees

Butter a 5 to 6 cup souffle' dish with plenty of butter and sprinkle with a little sugar to coat. Tap out any excess sugar.

In a double boiler gently melt your chocolate with your almond extract. You can use a 1/2 ounce of amaretto liquor if you like.

While your chocolate is melting whip your egg whites with a pinch of salt in a bowl until you get soft peaks. Then gradually add in your sugar and beat on high until you get firm peaks. This should take a few minutes.

When your chocolate is melted remove from heat and stir in your egg yolks until incorporated.

Stir in about a cup of egg white fluff into your chocolate at this point. Gently folding it in so as not to deflate your egg whites.

Add this chocolate/egg mixture to the rest of your egg mixture by gently folding it in. Again, use gentle strokes so you don't deflate your nice fluffy air-filled eggs. Don't over mix.

Spoon your mixture into your souffle' dish. Run your finger along the inner rim of the bowl to ensure even rising.

Bake for 24 to 26 minutes or until center is no longer giggly.

Carefully remove from oven and serve immediately. Yes, your souffle' will deflate as soon as you cut into it but that's the fun part.

You can top with whipped topping or sprinkle with powdered sugar. You can even sprinkle some excess sugar on the top BEFORE baking to get that nice sparkly sugared look.

If you have a 4 cup souffle' dish you can use 2 yolks and 4 whites. If you are making individual souffle's fill each ramekin about 1/2 to 2/3 full of mixture.