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Clementine Soufflé with Hot Chocolate and Cardamom Sauce

Clementines bring a hint of sunshine on a winter’s day and chocolate makes the perfect partner.

  • Timer Prep 10 min
    Cook 30 min
  • Chart 575.0 cal/
  • Chef hat Easy


Grate and zest the clementines. Separate the medium eggs. Bruise the cardamom pods. Break the dark chocolate into small pieces.


  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 Put the butter in a saucepan and heat gently, until melted.
  3. 3 Brush one ramekin per serving with some of the melted butter. Sprinkle each one with a little caster sugar, shaking out the excess.
  4. 4 Return the remaining butter to the hob and stir in the flour, then remove from the heat and gradually add the milk.
  5. 5 Return to the hob over a medium heat, bring to the boil, stirring continuously, and cook for 2 minutes.
  6. 6 Remove from the heat and stir in the sugar, clementine zest and juice, and egg yolks. Transfer the mixture to a bowl.
  7. 7 Using an electric hand mixer, whisk the egg whites to form stiff peaks, then fold a spoonful into the mixture in the bowl.
  8. 8 Using a metal spoon, fold in the rest of the egg whites. Spoon into the ramekins and bake for 15 minutes, until risen and golden.
  9. 9 Meanwhile, put the cardamom pods in a small heatproof bowl with 1 tbsp boiling water per pod and leave to infuse for 5 minutes.
  10. 10 Put the chocolate and cream in a saucepan.
  11. 11 Remove the cardamom pods from the water, then discard them. Add the water to the chocolate and cream and, over a low heat, stir gently until the chocolate has melted and the sauce is smooth.
  12. 12 Serve the sauce immediately, alongside the soufflés.
  • Average per serving
  • Calories 575.0kCal
  • Fat42.4g
  • Saturated24.6g
  • Salt0.53g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg