Double-baked chocolate soufflés with baked strawberries + chocolate sauce

Many people are unnecessarily afraid of making soufflés. Double-baked soufflés are a fail-proof method - the initial baking can be done a few hours ahead of time, then the soufflés can be turned out, covered in cream and baked just before they are to be served. If you still have concerns about soufflé-making, just call them ‘puddings’ instead of ‘soufflés’, as I did when I had to serve 500 of them at a charity dinner (which was just as well, as a 20-minute speech began just as we were about