Freezing Chocolate Soufflé Cake
Asked on 14 Dec 2018 by LYNNETTE KYME
Hi, I am going to make Delia's chocolate soufflé cake with prunes, and want to freeze it ready for Christmas Eve. Can you advise best way to defrost the cake and how soon to take it out the freezer to eat it for supper in the evening? Also, I note it says you can freeze the sauce - does that include the creme fraiche, or should you swirl that in at the last moment? Thanks for your help.
Lynnette
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Hello Lynette,
I would take it out first thing in the morning, unwrap, place on a serving dish, cover and keep I the fridge. Then remove from the fridge 2 hours before you serve it.
The sauce can be frozen as puree or finished but for a marbled sauce its better to just freeze the purée and then marble with the crème fraîche just before serving.
Kind regards
Lindsey
many thanks for the advice, much appreciated.
Hi, any advice regards best method of wrapping/materials for this to freeze ?
I would open freeze until solid then either in a freezer bag or if you’re not keen on plastic - wrapped in parchment and then foil.