In a small saucepan, bring 3/4 cup almonds, 1/2 cup milk, and 2 TBL sugar to the boil. Turn off heat and let cool.
Puree in a food processor until it forms a paste.
Butter and sugar 6 oven safe ramekins.
In the bowl of a stand mixer , whip 4 egg white until the form stiff peaks ( I threw the yolks into my fritatta- 2 yolks replaces one whole egg. Add 1/3 cup sugar and whip until it's incorporated. Try not to eat the resulting crack.
Fold in the almond paste, 1/2 cup cocoa powder, and touch vanilla.
Divide evenly among ramekins.
Bake at 400 for 12-15 minutes.
These are a bit dry, so they do need a sauce. A quick ganache would be superb.