Chocolate soufflé
This chocolate soufflé recipe from Daniel Clifford is a classic way to round off a lavish dinner. Crack the surface with a spoon and pour in cream or add a scoop of ice cream for a little added decadence.
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Ingredients
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Chocolate soufflé
- 500ml of milk
- 50g of cocoa powder
- 6 eggs
- 270g of caster sugar
- 40g of plain flour
- 35g of cornflour
- 1 tsp lemon juice
- salt
Equipment
- Ramekins
Method
1
Place the milk in a saucepan and slowly bring to the boil
- 500ml of milk
2
Separate the eggs and mix the egg yolks with 150g of the sugar to form a paste. Keep the egg whites to one side
- 6 eggs
- 150g of caster sugar
3
Sift the flour, cornflour and cocoa into the mixture and combine thoroughly
- 40g of plain flour
- 35g of cornflour
- 50g of cocoa powder
4
Remove the milk from the heat and slowly incorporate it into the egg mixture. Allow it to cool a little, then pass through a sieve. This is the crème pâtissière base
5
To make the soufflé, whip up the 6 egg whites and gradually add the remaining sugar, a touch of lemon juice and a pinch of salt
- 1 tsp lemon juice
- salt
- 120g of caster sugar
6
Preheat the oven to 185°C/gas mark 4
7
Beat the crème pâtissière until it's smooth, then gently fold in the stiff egg whites with a whisk. Pour the mixture into 6 well-buttered ramekins. Make sure the soufflés are level
8
Bake the soufflés for approximately 12 minutes until risen. Serve immediately
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