Chocolate - plum souffle

1. 

dried plums 8.75 oz (250 g) • brandy 3.25 tbsp (50 ml) • water 6.75 tbsp (100 ml)

Cook plums until tender with a little water. Pour water gradually, so the mixture is not too loose. Add brandy at the end.

2. 

Chocolate 85% 3.5 oz (100 g) • unsalted butter 1.75 oz (50 g) • whipping cream (30-33% fat) 6.75 tbsp (100 ml) • powdered sugar 1.75 oz (50 g) • egg yolk 2 pcs

Melt chocolate with butter, cream and sugar above the steam. During cooling, add egg yolks.

3. 

egg white 2 pcs

Stir cooled chocolate-plum basis and at the end , make whish egg whites.

4. 

Baking - Pour dough to the greased baking mod and bake for 20 minutes at 375°F (190°C).