tartine chocolate souffle cake recipe

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  1. I’m confused. You say don’t use double cream but then have a picture of double cream. Is double cream ok to use?

    1. Oops, rightfully so. It’s because “Double cream” has multiple meanings, and I wrote that and later added the pic. I’ve clarified it now.

      You know, since I wrote this recipe, I was forced to make it with 35% “thickened” cream that was the best I could find in the US (California) after browsing a few supermarkets, including Wholefoods and Trader Joe’s, plus one other local one called Super King. Anyway, I just used a bit higher of a chocolate-to-cream ratio. It wasn’t as good as the high-fat double cream I used, pictured, but it was still very good.