239 Chocolate Soufflé Trianon

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Dark chocolate 6 oz. 6 oz. 180 grams
Egg yolks 4 4 4
Egg whites 6 6 6
Butter 2 tbsp. 2 tbsp. 30 grams
Almonds (blanched) 2 tbsp. 1 oz. 30 grams
Grapefruit zest 1 tsp. 1 tsp. 2 grams
Whipped cream 1 cup 8 fl. oz. 240 milliliters


Method of Preparation

Separate eggs—slice blanched almonds into thin slivers—slice grapefruit rind into very fine slivers and place into boiling water for 1 minute—drain. Whip cream stiffly—grease and sugar 4-cup soufflé dish and collar with 3-inch piece of buttered brown paper.

Method of Cookery

  1. Preheat oven to 400°F. Place chocolate in a saucepan and cover with hot water—allow chocolate to stand until softened to the touch, then pour off water.
  2. Add the butter to the softened chocolate and combine to smooth paste.
  3. Add egg yolks to chocolate mixture—stir over a low heat until combined. Remove from heat and add grapefruit slivers and almonds.
  4. Beat egg whites stiffly and fold them carefully into the chocolate mixture.
  5. Pour soufflé mixture into soufflé dish and bake in oven 20 minutes.
  6. Remove paper from dish and serve immediately, accompanied by the whipped cream.