Chocolate Souffle Cake with Armagnac Prunes and Crème Fraiche Sauce
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! Either way it’s glorious.
|200g dark chocolate (minimum 70% cocoa solids)|
|110g unsalted butter|
|1 tablespoon Armagnac|
|4 large eggs, separated|
|110g golden caster sugar|
|a little sifted icing sugar (or cocoa powder) for dusting|
|For the Armagnac prunes:|
|350g Agen no-soak prunes|
|For the prune and creme fraiche sauce:|
|the remainder of the soaked prunes|
|150ml crème fraiche|
|Need help with conversions?|
|A 20cm loose-based round cake tin, greased and base lined|
This recipe is from Delia's Cakes
You need to begin this the night before.
Although the prunes are no-soak we are still going to soak them so they can absorb all the wonderful flavour of Armagnac. Place them in a saucepan with 150ml of water and just bring it up to a gentle simmer.
Then remove from the heat, pour everything into a bowl, add the Armagnac, leave it to cool, then cover and chill overnight.
When you are ready to make the cake, pre-heat the oven to 170°C, gas mark 3.
Then break the chocolate into squares in a bowl, add the butter and sit the bowl over a saucepan containing about 5cm of barely simmering water (be careful that the bowl doesn’t
touch the water).
This should take about 10 minutes to become melted, smooth and glossy.
Then take the bowl off the heat, stir in the Armagnac and leave it to get cool.
Now you are going to need a large roomy bowl. In it whisk the egg yolks and caster sugar using an electric hand whisk for about 5 or 6 minutes, so that when you lift the whisk the mixture falls down making ribbon-like trails.
Now take 18 of the pre-soaked prunes, halve them and stir the halves into the whisked egg mixture and follow that by adding the melted chocolate. Then give everything a good stir.
Now the whisk should be washed with hot soapy water and dried thoroughly to remove any traces of grease. The egg whites need to go into another large bowl and be whisked until they form soft peaks.
After that, using a large metal spoon, fold them gently and carefully into the chocolate mixture.
Then, using the same spoon, transfer the mixture to the prepared tin and bake the cake on the centre shelf of the oven for about 30 minutes or until it’s very puffy and the centre feels springy.
When it’s cooked allow it to cool in the tin and not to worry if it sinks a bit! When it’s absolutely cold remove it from the tin, peel off the lining, then cover with clingfilm, place in the fridge and allow it to chill for several hours.
Finally, make the sauce. Simply liquidise the prunes reserved from above together with their liquid. Place the purée in a serving bowl and lightly stir in the crème fraiche to give a slight marbled effect.
When you are ready to serve the cake, dust the surface with icing sugar or cocoa (or a bit of each) and serve cut in slices with the sauce handed round separately.
Note: if you want to make this in advance the cake and the sauce can be frozen.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This used to be a rather soft, rather squashy meringue, but now I like it crisper and chewier. Either way it’s loved by everyone. You can of course use any other fruit – summer berries or in the winter passion fruit.
I have made many cheesecakes over the years but this one is my current favourite. Part of its charm is that it’s a little bit wobbly at the end of the cooking time and goes on firming up as it cools and chills.
You can obviously use strawberries or indeed any summer berry mixture with these. They are extremely light, melt-in-the-mouth, and really taste of summer.
This is quite definitely a dessert cake. The combination of spices, the hint of orange and the balance of tart apples and cake are perfect. It needs a large dollop of crème fraiche or whipped cream to go with it.
This is my adaptation of a cake still served in the famous Harry’s Bar in Venice. You can eat it sipping a Bellini cocktail or with coffee at any time of day. But for me, lunch in the restaurant with this as a dessert has always been a sublime treat.
Most Popular recipes
- Twice-baked Goats' Cheese Souffles with Chives and Balsamic Vinaigrette
- Hot Lemon Curd Souffles
- A Souffle Omelette with Three Cheeses and Chives
Win a Panasonic breadmaker and a supply of Carr's flour
10 Mar 2014 21:36
|Cookery School Webchat with Delia||
Slow Cooker vs Pressure Cooker
10 Mar 2014 18:30
mini i pad
10 Mar 2014 22:01
|Food and travel||
03 Feb 2014 19:58
10 Mar 2014 16:43
|Can Anyone Help?||
09 Mar 2014 20:59
20 Feb 2014 13:40
10 Mar 2014 19:00
28 Feb 2014 18:49