Chilled Brandy Soufflé with Hot Chocolate Sauce

Preparation info
    • Difficulty


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’.


  • ½ pint milk (275 ml)
  • 5 large eggs
  • 4


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,