The Royal Chef At Home: Easy Seasonal Entertaining

FALLEN CHOCOLATE SOUFFLÉS WITH AN AMARETTO CHOCOLATE BAVARIAN

WHEN YOU ARE GOING TO THE TROUBLE OF MAKING SUCH A DELICIOUS DESSERT AS THIS, IT REALLY IS WORTH MAKING A FEW EXTRA THAT YOU CAN REFRIGERATE AND ENJOY ALL OVER AGAIN LATER IN THE WEEK. MAKES 8 PORTIONS

FOR THE SOUFFLÉS 8 ounces dark chocolate 1 stick unsalted butter 4 eggs, separated ½ cup + ½ teaspoon sugar 1 teaspoon vanilla paste 1 cup pitted prunes, loosely packed cup water ¼ cup port wine

FOR THE BAVARIAN 6 ounces dark chocolate 1 teaspoon vanilla paste 10 fluid ounces heavy cream, whipped to soft peak 5 egg yolks 1 teaspoon instant coffee, dissolved in 2 teaspoons hot water 2 tablespoons Amaretto

1 jar clotted cream or whipped heavy cream 1 container of blackberries to garnish

1 The day before you make the soufflés, take the prunes and simmer for 5 minutes in cup boiling water. Remove them from the heat and add the port wine. Refrigerate overnight. 2 Preheat the oven to 350ºF. Line 8 four ounce ramekins with softened butter and sugar. 3 Melt the chocolate and the butter until combined and stir in the prunes and syrup

4 Beat the egg yolks and the sugar until pale and fluffy and add to the chocolate mix. Whip the whites until stiff and fold into the chocolate mix. Spoon into the prepared soufflé dishes and bake for about 15 minutes. Remove from the oven and invert onto a lightly buttered tray to cool. 5 Prepare the Bavarian. Melt the chocolate and whisk in the egg yolks, vanilla paste, Amaretto and coffee. Fold in the whipped cream and refrigerate until it starts to set. Spoon over the top of the chilled soufflés, garnish with the cream and blackberries and serve.

215 WINTER · A SUNDAY BRAISE WITH FRIENDS