Did someone say Chocolate!

Wow!!!
Lindsey!
Many thanks for the thrilled list of the recipes!
I appreciate your involvement into the issue.
Now I know exactly what to make to get a perfect lesson in cookery and to surprise my friends.
With my very Best Regards,
Pavel

Exciting!
Thank you, Lindsey, for still keeping in mind my query.
I have overlooked this one by some weird reason...
It definitely costs to be made.
I highly appreciate your good will to help.
Good Luck!
Pavel

Dear, Lindsey!
The recipe of the perfect CHOCOLATE SOUFFLE CAKE WITH ARMAGNAC PRUNES AND CRÈME FRAICHE SAUCE says to use Armagnac.
I am completely unfamiliar with alcohol drinks and need your help with the right choice of it.
I still believe that the best alcohol make any desert much better with additional deep complex taste and flovour.
Please, explain what is better to choose Armagnac or Cognac.
I would appreciate it very much if you could provide me with your any guidance to choose the right one (name, range of price, or something…).
I hope for your key recommendations!
With my very Best wishes to you,
Pavel

Hello, Lindsey!
Thank you for your recommendations.

Please, explain the main reason to choose Brandy or Armagnac for the recipe rather than Cognac.
Is it because of the more rich flavor and deep versatile aroma comparing to tender and gentle taste of Cognac?
Does the price matter?

The best recipe should have the best ingredients to be enriched by various flavours…
There is a wide variety of Armagnac. Please, be kind to name just a few the main/ key flovours/ aroma, which would be the right complement for the recipe to choose the right Armagnac: oak, vanilla, rose petals, almond, hazelnut, walnut, pine nut, liquorice, cinnamon, spices, flowers, fruits, plum, prune, orange zest, queen-apple, cherry, honey, chocolate, coffee, tobacco, caramel, mahogany, redwood, jasmine, apricot, apple, pear, fig, date, sherry, curry, nutmeg, saffron, coriander, balsamic… Feel free to add some more important flovours.

I appreciate your help and time spent to resolve the issue.

Best Regards,
Pavel

Hello, Lindsey!
I beg your pardon for being too much straightforward with all my questions.
I am sorry for embarrassing you.
Thank you for all your help.
With all the Best wishes to you,
Pavel

Hello, Lindsey!
After long-run discussions with professionals I have chosen the following Armagnac for CHOCOLATE SOUFFLE CAKE WITH ARMAGNAC PRUNES AND CRÈME FRAICHE:
Bas-Armagnac Darroze Les Grands Assemblages 12 Ans d'Age,
https://www.armagnac.com/armagnac.php/865-bas-armagnac-darroze-12-ans-d-....
https://www.darroze-armagnacs.com/en/les-grands-assemblages/
It was produced with the traditional method of one stage by continuous distillation.
Thank you very much for your ongoing support,
Pavel

Hello, Lindsey!
Please, help me with the recipe of the best ever CHOCOLATE SOUFFLE CAKE WITH ARMAGNAC PRUNES AND CREME FRAICHE SAUCE.
The recipe says: “…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…”
I would appreciate that very much if you could roughly estimate the quantity of prunes left to make the sauce.
Instead, if it is easier, you can approximately call the part of prunes used for the cake and for the sauce.
Please, do not spent time for extra counting, but rather just estimate.
Wish you pleasant emotions in the course of the season before Christmas.
Good Luck,
Pavel

Hi, Lindsey!
Great!
Thank you!
Have a pleasant cooking!
My Best,
Pavel