Lemon Chocolate Soufflé

If you are lucky enough to travel on the Orient Express you may also encounter this dessert at the Grand Hotel Europe in St Petersburg.


For the chocolate shell

Eggs 6

Sugar 120 g

Flour 100 g

Butter 30 g

Cacao powder 20 g

For the chocolate ganache

75 g dark chocolate (see my recommendation)

100 g cream 35%

Boil the cream and add it bit by bit on the melted chocolate.

Work it out with a kitchen aid.

L’appareil à soufflé

Eggs 8

Sugar 8 table spoons

Lemon juice 4 table spoons

Vodka lemon 4 table spoons

Lemon zests 4

Matériel :

souffle mold of 8.5 cm

souffle mold of 6 cm

For the biscuit

It is the same process as a sponge cake but with cacao powder

The soufflé molds have to be buttered and floured, small one has to be inverse in the big one in order to make a shell, bake it at 210 degrees for 7 to 8 minutes, unfold and remove the inside cup, keep it in the fridge

For the soufflé mix, egg yoke with zests, juice and vodka lemon

Egg whites beaten then mixed with sugar at last minute.

For the chocolate ganache

Melt the cream and add it in the chopped chocolate.

Then mold it into the chocolate shell.

Incorporate the egg white mix to the egg yokes, fold together and shape the soufflé mix into the chocolate shell

Bake it for 7 minutes at 210-

Ice cream to be served on the side with a mint leave and fresh berry for decoration.

Chocolate Traveller Notes

 I would recommend the Pralus Tanzanie, 70% dark chocolate. Also the Vila Gracinda 65% dark chocolate by Michel Cluizel as it's a lovely earthy flavour that would contrast with the lemon beautifully in my opinion.

Michel Cluizel
Cooking & couverture chocolate

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