Chocolate Soufflé



“Rejoice, O young man, in thy youth;
and let thy heart cheer thee in the days of thy youth.”

Ecclesiastes 11:9

Being the eldest grandchild, Joshua straddles the two generations. Whilst he would calmly sit around the BBQ chatting with us ‘grown-ups’, he would also be running about like a headless chicken playing hide and seek with the ‘kids’.

It was hard not to treat him as a child, so I made a conscious effort on holiday at Lémeré in 2016 to allow him to drink beer. And as any chemist would know, oxygen is a catalyst for the effects of ethanol on the brain. The kids failed to find him after looking for him for half an hour. He was eventually discovered asleep under a hedge. Sleeping off the powerful effects of the 4% of alcohol, no doubt.

One of Joshua’s favourite desserts is chocolate soufflé. I think it is the powerful combination of the chocolate and the Cointreau that makes it a heady hit.

Chocolate Soufflé

Serves 4
115g (4oz) dark chocolate, in chunks * 2 tbsp caster sugar * 4 egg yolks, beaten * 6 egg whites * 1 tbsp Cointreau or water * 15g (1oz) butter, for greasing

Pre-heat the oven to 190oC/375oF/Gas 5. Melt the dark chocolate over a bain-marie (or in a microwave, if you keep watching and stirring it). Stir it smooth and allow to cool slightly. Add the sugar, mix well then follow with the egg yolks, mixing all the time. Follow this with the Cointreau, stirring well and transfer the mixture to a large bowl.

Whisk the egg whites in a very clean bowl, until light and fluffy. Fold in one tablespoon of the egg whites into the chocolate mixture, then follow with the rest, carefully folding it in with a wooden spoon. Prepare 4 individual soufflé dishes by greasing the inside with the butter. Place on a baking sheet for 10-15 minutes. Serve immediately.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

There are more recipes in the section THE FRENCH COLLECTION, a selection of authentic French recipes.


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