Melting Chocolate Soufflé

Hot oozing chocolate in yo mouth. (With vanilla ice cream!)

Hot. Melting. Lava. Chocolate. Cake.  This was one of the best desserts I’ve ever eaten. I’ve only had it two times at restaurants- once at Roy’s Hawaii Fusion, and once on a cruise and both times were extraordinarily delicious!  I didn’t realize it wasn’t too hard to make.  Roy’s actually posts the recipe on their website.  See below for the recipe.

Some of the ingredients

Sugar & cornstarch. 2 whole eggs + 2 egg yolks.  Extra egg whites for my breakfast.  (I halved the recipe)

Ready to be refrigerated

After melting the butter and chocolate, combine all of the ingredients and refrigerate overnight.  I cheated and only kept it in there for four (maybe three..) hours.

F-stop too low. Preparing the ramekins.

I found a tip from this site that said to use ramekins if you don’t have soufflé rings.  Line the bottoms and sides with parchment paper and spray with non-stick baking spray.

Chilled batter --> Molds

Ready to be baked.

I baked these for 21 minutes and probably could have taken them out a minute or two sooner, but wait until the tops are just set and the inside is still runny.

Sprinkle with powdered sugar.

I think this goes really well with vanilla ice-cream. Mine obviously was too melted but delicious nonetheless.

You know you wanted to see this again

Recipe: Roy’s Classic Melting Hot Chocolate Soufflé

1 cup sugar
3 tbsp. cornstarch
4 eggs plus 4 egg yolks
12 tbsp. butter
8 oz. semisweet dark chocolate (make sure to use a good quality)

In a mixing bowl, combine sugar and cornstarch. In a separate bowl, mix eggs and yolks together. In a saucepan, bring butter to a simmer, then add the chocolate. Mix until the chocolate is smooth and begins to simmer along the edges. Combine this chocolate mixture with the sugar and cornstarch and mix thoroughly. Add eggs and mix at low speed until sugar is dissolved and mixture is smooth. Refrigerate overnight in a bowl.

Preheat oven to 375º. Line 4 metal soufflé rings with parchment paper and coat with non-stick spray. On a baking sheet, place each ring on a square of parchment paper. Fill 2/3 of each ring with the filling. Bake for 28-30 minutes. Remove the baking sheet. While holding each mold with tongs, slide a metal spatula underneath and transfer to a plate. Gently lift the mold off, remove the paper and serve with ice cream.

My notes:

I bought my ramekins from Crate & Barrel and these smaller sizes only needed half of the above recipe to make two.  I probably could have made one more with the batter.  Again, since these are smaller than regular soufflé rings, bake them for around 20 minutes instead of the suggested 28-30.  I started checking up on them at 18 minutes and left them in until about 21 minutes.