Cookery School Ingredient - Chocolate
Serve this souffle straight from the oven...
You need to start this recipe at least one day before so the custards have time to chill. They also freeze beautifully
This is quite simply my own favourite chocolate dessert of all time. It’s dark, very moist, and the prunes soaked in Armagnac make it a very grown-up chocolate experience. I used to call it Sunken Chocolate Cake but sometimes it doesn’t sink!
Creme brulee with a vanilla and chocolate twist, a great dessert for entertaining as they are prepared in advance and kept in the freezer until you need them
If there was such a thing as a prize for the very best biscuit in the world, one bite of a Florentine would tell you this was the winner. Absolutely top drawer and perfect if you want to give a special homemade present at Christmas.