Sunken chocolate soufflé with prunes and armagnac

Serves 30 Prep time 30 minutes + 1 hour soak time
Cook time 20 minutes

sunken chocolate souffle
75g prunes, chopped
30ml Armagnac
350g dark chocolate (70%) couverture, chopped
150g unsalted butter, chopped
185g caster sugar
¼ cup strong espresso coffee
50g self raising flour, sifted
35g Dutch cocoa, sifted
4 eggs, separated

whipped cream topping
1 cup whipping cream
2 tbsp icing sugar

• Soak prunes in Armagnac for 1 hour. Melt chocolate, butter, 110g of caster sugar and coffee in the top of a double saucepan or in a heatproof bowl over simmering water until smooth and glossy. Remove from heat and let stand for 5 minutes.
• Combine sifted flour and cocoa into chocolate mixture and mix well. Add egg yolks, chopped soaked prunes (reserving a small amount for cake topping) and mix well.
• Whisk egg whites until soft peaks form. Add remaining sugar and continue whisking until soft peaks form. Fold egg white mixture into chocolate mixture, a third at a time.
• Spoon mixture into mini silicon moulds (1.5-inch diameter) and bake at 180°C for about 12 to 14 minutes. The centres should still be a little moist.
• To make topping, whip cream until firm. Add icing sugar and reserved soaked prunes and mix well. Pipe a small amount on the cake and dust with icing sugar before serving. Cakes will keep well in an airtight container for three days.

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