A delicious chocolate recipe from Melinda in Brighton for Come Dine With Me
1. You will also need an 8 inch (20 cm) spring form cake tin, greased and lined with silicone paper (baking parchment).
2. To make the soufflé, preheat the oven to gas mark 3, 325°F (170°C). Meanwhile, break the chocolate into squares and place them, together with the butter, in a bowl fitted over a saucepan containing some barely simmering water (the bowl must not touch the water). Leave it for a few moments to melt, then stir until you have a smooth, glossy mixture. Now remove the bowl from the heat, add the Armagnac and leave to cool.
3. Next take a large roomy bowl and combine the egg yolks and caster sugar in it. Then whisk them together for about 5 or 6 minutes, using an electric hand whisk – when you lift up the whisk and the mixture drops off making ribbon-like trails, it's ready.
4. Now count out 18 of the soaked prunes, cut each one in half and combine the halves with the whisked egg mixture along with the melted chocolate.
5. Next you'll need to wash the whisk thoroughly with hot soapy water to remove all the grease, and dry it well.
6. In another bowl whisk up the egg whites till they form soft peaks. After that, fold them carefully into the chocolate mixture. Spoon this mixture into the prepared tin and bake the soufflé in the centre of the oven for about 30 minutes or until the centre feels springy to the touch.
7. Allow the soufflé to cool in the tin (it's great fun watching it fall very slowly). When it's quite cold, remove it from the tin, peel off the paper, then cover and chill for several hours (or it can be made 2 or 3 days ahead if more convenient). Serve the soufflé dusted with icing sugar and cut into small slices (it's very rich).
8. To make the sauce, simply liquidise the remaining prunes together with their liquid, place the purée in the serving bowl and lightly stir in the crème fraîche to give a slightly marbled effect. Hand the sauce round separately.
Recipe courtesy of Delia Smith. Other Delia recipes can be found at www.deliaonline.com
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