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Fallen Chocolate Souffle with Armagnac Prunes

They say a way to a man’s heart is through his stomach and is applicable vice versa. But, how in love can a person be if you make a fallen chocolate soufflé with Armagnac prunes with love and offer it in his or her table? Well, I can only imagine.

 

It may be a bit harder to make than the usual cakes you used to bake but it is definitely worth it. Also, you can expect that it will taste great so you can boast it all over the town, perhaps have someone taste test it for you acting as if completely clueless that it tastes good. 

 

It is a fun idea, don’t you think? Now to get going, here are some ingredients that you first have to collect before starting the baking and preparation process. Make sure you complete these before you jump straight to step 1.

 

  • 110 grams unsalted butter (again, unsalted)

  • 225 grams of dark chocolate with 70 per cent cocoa minimum

  • 5 medium sized egg or 4 large eggs (not mixed together, but placed in separated containers

  • 1 tablespoon Armagnac

  • 110 grams caster sugar

  • Sifted icing sugar for toppings

  • 350 grams Californian pitted prunes (which need to be soaked for overnight so make sure you soak 24 hours before you bake the fallen chocolate soufflé with Armagnac prunes)

  • 150 ml Armagnac

  • 150 ml crème fraiche

 

Once everything is placed on your kitchen counter and ready for the preparation time, then moving on with step number 1 is your next option.

 

  1. Place the prunes in a pan with 275 ml of water and let it simmer for 30 minutes. Make sure that it simmers gently before you proceed to the next step.

  2. Next thing to do is to pour the prunes and the liquid with it in a bowl and start stirring it as you mix it with the Armagnac while it’s still at its warm state.

  3. Cover the bowl with a clean foil or cling film and then refrigerate it for 12 hours.

  4. For the soufflé, preheat your oven to 325 degrees while braking down the chocolate into squares. Then mix the chocolate with the butter in a single bowl placed in a pan with simmering water (it will be like steaming without the bowl touching the simmering water).

  5. Let the chocolate melt first and then you need to stir it until you come up with a glossy and smooth chocolate mixture.

  6. Remove the bowl and add up the Armagnac. And then it is now time to let it cool down.

  7. Grab a different bowl and mix the caster sugar together with the egg yolks and beat it using a mixer for 5-6 minutes.

  8. Add some prunes on the yolk mixture but make sure that you left out 18 pieces unmixed. Also, add the melted chocolate in it while continuing the mixing process.

  9. Grab another bowl and whisk the egg whites until they form the lofty icy you want. After doing so, add it to the bowl of the chocolate mixture.

  10. Place it in a baking container and bake it for 30 minutes. You’ll know that it is ready when the surface center feels springy.

  11. When the soufflé turns cold, peel off the paper and chill it for hours before serving it.

  12. When it’s time to serve it, dust it off with icing sugar and it’s ready to be served.

 

You will never go wrong with this recipe. It can melt the heart of almost anyone.

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