Delia's Fallen Chocolate Soufflé

Delia’s recipes work.  Sometimes I find she complicates things, but the bottom line is that all of her recipes work, and they are all divine.   Please go and buy some of her books – you really won’t regret it – as there are many recipes you really won’t find anywhere else.   I tested this delicious soufflé at a TA weekend, and it disappeared, as anything chocolate will, but the photo didn’t do it justice.  That meant I was FORCED to make another one… so here it is!  (and here I am, a stone heavier)  It is naturally gluten free, could be dairy free, also absolutely delicious - go on, just tidy up that little edge... 

Delia's Fallen Chocolate Soufflé 

Delia’s Fallen Chocolate Soufflé with Prune and Armagnac Sauce

To soak the prunes:

12oz/350g ready-to-eat prunes

5fl oz/150ml water

5fl oz/150ml Armagnac

To make the soufflé:

7oz/200g dark continental chocolate, pref 75% cocoa solids

4oz/110g butter

1 tbsp Armagnac 

4 x large eggs, separated

4oz/110g caster sugar  

Cocoa powder or icing sugar for dusting

For the prune and crème fraiche sauce:

the remainder of the soaked prunes

5fl oz/150ml creme fraiche

Method

Line an 8 inch/20cm springform cake tin with baking parchment.

Put the prunes, water and Armagnac into a bowl and microwave until it is hot but not boiling.  Remove from the heat and then allow the prunes to soak.  This speeds up the process, although Delia advises soaking overnight.

Pre-heat oven to 170 deg C.  Melt the chocolate and butter in the microwave, then  add the second dose of Armagnac and leave to cool.

Whisk the eggs and sugar together in a large bowl for about 5 minutes – a Kenwood/Kitchen Aid mixer is better at this than a hand whisk.  

Remove 18 of the soaked prunes, cutting each one in half.  Pour the melted chocolate mixture into the whisked egg, and add the prunes.   Whisk the egg whites in a dry bowl to the soft peak stage (Delia tells you to wash and dry your whisk thoroughly, and she’s right because otherwise the whites absorb the fats in the bowl and don’t whisk – I learned this through trial and error!).   Fold the whites into the mixture.  The easiest way is to fold a tablespoonful in first, then the rest of it.   You don’t want white islands.

Pour the mixture into the tin and bake in the middle of the oven for about 30 mins or until the centre feels springy to the touch.  Allow the soufflé to cool in the tin. When it's quite cold, remove it from the tin, peel off the paper, then cover and chill for several hours.   Dust with cocoa or icing sugar.  

For the sauce, liquidize the left over prunes and their liquid and stir in the crème fraiche.   Delia suggests stirring it to give a marbled effect.  Serve separately.  It doesn’t look glamorous, to be honest, but tastes amazing!  (also can be eaten on its own with ice cream…)