Position a rack in the bottom third of the oven. Preheat oven to 400 F.
Butter a 2 1/2-cup cocotte and dust with sugar, tilting to evenly coat the bottom, sides and rim.
In a small heavy-bottomed saucepan, melt the butter over medium heat. Add the flour, stirring constantly until completely smooth and incorporated. Pour in the almond milk in a thin stream, while whisking constantly. Continue to cook over medium heat, whisking all the while, until the sauce thickens, about 3 to 5 minutes. Remove from heat from heat and whisk in the almond extract and salt.
Scrape the mixture into a large bowl. Stir in the melted chocolate. Drop in the egg yolks one at a time, whisking well after each addition.
With an electric mixer, beat the egg whites until soft peaks begin to form. Sprinkle in the sugar, then continue to whip until the eggs are shiny and stiff. Use a silicone spatula to fold a quarter of the egg whites into the chocolate base.
Fold in the remaining whites in two additions, being careful not to deflate. Pour into the buttered cocotte.
Set the cocotte on a baking sheet and place in the oven. Immediately lower the heat to 375 F. Bake until puffy and very slightly jiggly in the center, about 25 to 30 minutes. Serve immediately with whipped cream, slivered almonds, raspberries and mint.