January 2, 2017 by dgarnett2013
Sunken Chocolate Souffle Cake with Prunes: Delia Smith Winter Cooking
NB: Start 2 days before eating
- About 25 – 30 Ready to Eat California Prunes
- 5 fl oz water
- (5 fl oz Armagnac)
- 7oz/ 200g dark chocolate
- 4oz/ 110g unsalted butter
- (1 tablespoon Armagnac)
- 4 Eggs
- 4oz/110 g caster sugar
- Sifted cocoa powder
- Crème fraiche: to serve
Use an 8 inch/ 20cm tin lined with greaseproof paper
Put prunes in saucepan with water. Bring to simmering point.
Remove from heat.
Pour prunes and cooking liquid into bowl and stir in armagnac while warm (if using).
Cover with clingfilm and put in fridge overnight.
Set oven to 325F/ 170 C/ Gas mark 3.
Melt butter and chocolate in bowl over saucepan (bowl must not touch water).
If using, remove from heat, add armagnac and cool.
Combine egg yolks with sugar. Whisk for 5 –6 mins.
Take about 22 prunes. Cut each in half and combine with egg mix and melted chocoalate
Whisk egg whites till they form soft peaks.
Fold them carefully into chocolate mix
Spoon mix into tin and bake souffle in center of oven for about 30 mins, or until the center feels soft.
Allow souffle to cool in tin.
When it is cool, remove from tin, peel off paper, cover and chill for several hours or overnight.
Made in the Christmas Holidays, when we visited Kew Gardens and the amaryllis flowered.