Chilled Brandy Soufflé with Hot Chocolate Sauce

Name: Chilled Brandy Soufflé with Hot Chocolate Sauce
Ingredients: 8 oz Chocolate Menier or plain chocolate (225 g); 5 large eggs; 2–3 tablespoons brandy; 1 oz butter (25 g); 2 oz chopped nuts; ½ oz gelatine (10 g); 1 teaspoon vanilla essence; 1 full tablespoon golden syrup or honey; 2 tablespoons brandy; ½ pint milk (275 ml); 4 oz caster sugar (110 g)

Preparation info

Difficulty
Medium

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

I once had something like this in a restaurant in France; it was just called ‘Entremet du Chef’ and the waitress said it was the chef’s invention. She told me it was complicated to make but as it was so delicious I was determined to find an uncomplicated way to make it, and I think I have achieved a dish as good as ‘Le chefs’.

Ingredients

½ pint milk (275 ml)
5 large eggs
4

Dessert

Method

Oil a loose bottomed 7 in (18 cm) cake tin. Separate the yolks from the whites of egg, putting the yolks in a large mixing bowl and the whites in a slightly smaller one. Put the milk, caster sugar,