Did someone say Chocolate!
Asked on 22 Nov 2019 by samokhin
Dear, Lindsey!
Delia has elaborated many desserts with plain chocolate as the main ingredient.
Please, be kind to suggest a couple of sophisticated recipes, with rich and deep taste, complex flovour and tender texture, to be able to learn some techniques while making them.
I hope for your recommendations!
With my very Best wishes to you,
Pavel
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Hello Pavel,
I like these….
Souffle Cake *Flourless*
Chocolate Ricotta Cheesecake
Chocolate Blancmange
Hot Chocolate and Rum Souffle with Chocolate Sauce
Chocolate Creme Brulee
Melting Chocolate Puddings
Chocolate and Sour Cherry Crumble
Lesson 7. Souffles
Best wishes
Lindsey
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
Thank you.
Truffle Torte *Flourless*
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 Pavel,
I’m not really an expert but I would use a 10 - 20 year aged Armagnac. We use Brandy instead of Armagnac as well. They are both good. It is personal preference. You’ll have to treat yourself and try them both to see which one you like.
The last bottle I bought was Chateau du Tariquet Bas-Armagnac XO.
Best wishes
Lindsey
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 Pavel,
I so sorry but I’m going to have to let you down this time.
I’m simply do not have enough knowledge regarding Brandy and Armagnac to give you a more complex answer.
Kind regards
Lindsey
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
Hello Pavel,
I started making this recipe again today so I now have an answer.
Obviously, there is going to be some variation in the size of prunes but my 350 g was 44 prunes so that is 18 prunes for the cake and 26 prunes for the sauce.
Best wishes
Lindsay
Hi, Lindsey!
Great!
Thank you!
Have a pleasant cooking!
My Best,
Pavel