Once you've mastered the art of melting chocolate - see How to Cook section on the site - you are opening yourself up to a world of wonderful chocolate recipes, from chocolate bread-and-butter-pudding to profiteroles and Sachertorte. Who can resist?
In the late ’70s this cake went down a storm, and still people tell me they always have it on their birthday! Because it is not made with flour it’s incredibly light and soufflé-like.
There has been a bit of toing and froing on this one, and a fifty-fifty split among our tasters. Some like them richer and very buttery, some like them drier and with a bit more crunch. I prefer the latter, but here you can make your own choice.
Serve this souffle straight from the oven...
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