Sunken Chocolate Souffle Cake with Prunes

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January 2, 2017 by dgarnett2013

Sunken Chocolate Souffle Cake with Prunes: Delia Smith Winter Cooking

 NB: Start 2 days before eating

chocsouffle

 

  • About 25 – 30 Ready to Eat California Prunes
  • 5 fl oz water
  • (5 fl oz Armagnac)

 

Souffle:

  • 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

 

Night Before:

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).

Cool.

Cover with clingfilm and put in fridge overnight.

 

Souffle:

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.

kew winterwhites

 

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