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.
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
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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
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
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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
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.
