Chocolate soufflé

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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.

First published in 2015




Chocolate soufflé


  • Ramekins 6
  • Microplane


Place the milk in a saucepan and slowly bring to the boil
  • 500ml of milk
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
Sift the flour, cornflour and cocoa into the mixture and combine thoroughly
Remove the milk from the heat and slowly incorporate it into the egg mixture. Once combined, place the mixture over a low heat and gently cook, stirring regularly, until thickened. Pass through a sieve to remove any lumps – this is the crème pâtissière base
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
Preheat the oven to 185°C/gas mark 4
Beat the crème pâtissière until it's smooth, then gently fold two spoonfuls of the egg white into the the crème pâtissière, then add the mixture to the remaining egg whites and gently fold together with a whisk
Butter the ramekin well, and using a microplane dust the inside of the ramekins with grated chocolate. Pour in the soufflé mixture, and flatten the top of the soufflé. Run your thumb around the top of the ramekin to clean the edge and create a small dent in the mixture to aid the rise
Bake the soufflés for approximately 12 minutes until risen. Dust with cocoa powder and serve immediately
First published in 2015

A broad range of experience in some of the top kitchens in the UK and France along with hefty doses of innovation, dedication and originality have led Daniel Clifford’s style to be widely praised.

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