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Recipe for :

Diet Chocolate and Orange Soufflé

This recipe has been reproduced with the kind permission of Pierre Beghin. Pierre runs hands-on cookery classes in Islington - la cuisine de Pierre. Each class features a complete lunch or dinner menu with three seasonal recipes that can easily be prepared by those new to cooking. A chance to learn the art of entertaining "à la française"

"When I was about five or six, I had to stand on a chair to peek inside the pots and pans to see what my mother was cooking. A few years later, I used to invite friends around to make crêpes on Wednesdays . . ."

"Pierre Beghin - patient, unflappable and a marvellous cook"
Mary Gold - The Times
"I left feeling like I was halfway to becoming a domestic goddess and much more confident about my cooking abilities".
Diana Milne - Islington Gazette
"In a few hours, Pierre managed to convince me that cooking a meal from scratch is tastier and more enjoyable than reaching for a ready meal - it really is a great way to unwind".
Caroline Jones - Top Santé, Health & Beauty


75ml / 3 fl oz fresh orange juice
75g / 3 oz sugar
4 large egg whites
25g / 1 oz unsweetened cocoa powder
2 tbsps orange liqueur
Fine strips of orange zest to decorate
Vegetable oil, for greasing


  • Heat the orange juice and sugar in a small saucepan for 3 - 4 minutes over medium to high heat, stirring occasionally, until the mixture takes on a syrupy consistency. Remove from the heat.
  • Grease 6 cups with the oil.
  • Beat the egg whites in a large bowl until stiff. Pour the syrup over the egg whites and beat for 2 minutes. Add the cocoa powder and liqueur and beat only until well mixed. Pour into the prepared cups.
  • Bake in a preheated oven at 150°C / 300°F / Gas Mark 2 for 10 - 12 minutes or until the soufflés are puffed. Be careful not to overbake the soufflés or they will become tough. Cooking time will vary slightly depending on size of cups used.
  • Decorate with the orange zest and serve.

Serves 4

Pierre Beghin