Cookery School Ingredient - Chocolate
You need to start this recipe at least one day before so the custards have time to chill. They also freeze beautifully
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
Serve this souffle straight from the oven...
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!
I made these on TV with Dawn French for Comic Relief. After that, school children were making them all over the country to raise money – and they were very popular. We also like them without the chocolate topping.
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