ROY'S CLASSIC MELTING HOT CHOCOLATE SOUFFLE RECIPE BY TASTY
Here's what you need: butter, semi sweet chocolate, sugar, cornstarch, eggs, egg yolks, ice cream
Provided by Hannah Williams
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium-high heat. Add chocolate, and whisk to combine. Remove from heat.
- In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly.
- Add the eggs, and mix thoroughly. Refrigerate mixture overnight.
- Line 4 souffle tins or 4 ceramic ramekins with parchment paper, and grease thoroughly. Divide mixture among the tins, and bake for 28-30 minutes.
- Serve with ice cream.
- Enjoy!
Nutrition Facts : Calories 945 calories, Carbohydrate 71 grams, Fat 69 grams, Fiber 3 grams, Protein 19 grams, Sugar 58 grams
ROY'S FAMOUS CHOCOLATE SOUFFLE
I haven't tried this yet, but the souffle at Roy's Restaurant is to die for. Recipe courtesy of the Honolulu Star Bulletin.
Provided by Chilicat
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter and chocolate together in a double boiler.
- Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks. Add chocolate mixture to sugar mixture; combine thoroughly. Add eggs and whisk just until smooth. Refrigerate overnight.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking oil. Spray molds* with oil and line with parchment. Spray parchment with oil. Scoop batter into molds so they are 2/3 full. If using small ramekins, cut a piece of parchment to fit the bottom, then spray the sides generously.
- Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked. Remove from oven. Holding each mold with tongs or potholders, slip a metal spatula underneath and transfer to plate. Slip a butter knife between the parchment and the mold to loosen cake; slip off mold and peel off parchment. Serve immediately. Makes 4 3-inch cakes (if using 8-ounce tomato sauce cans you'll get 6).
- *if you don't have bottomless round dessert molds, 8-ounce tomato sauce cans with the tops & bottoms removed work also.
Nutrition Facts : Calories 516.9, Fat 36.9, SaturatedFat 21.8, Cholesterol 221.8, Sodium 49.2, Carbohydrate 49.8, Fiber 4.8, Sugar 37.8, Protein 8.3
ROY'S CHOCOLATE SOUFFLE
Steps:
- Melt butter and chocolate together in a double boiler. Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks. Add chocolate mixture to sugar mixture; combine thoroughly. Add eggs and whisk just until smooth. Refrigerate overnight. Preheat oven to 400 degrees. Line a baking sheet with greased parchment paper. Line rings or molds with greased with parchment. Scoop batter into molds so they are 2/3 full. If using small ramekins, cut a piece of greased parchment to fit the bottom. Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked. Remove from oven. Holding each mold with tongs or potholders, slip a metal spatula underneath and transfer to plate. Slip a butter knife between the parchment and the mold to loosen cake; slip off mold and peel off parchment. Serve immediately. Makes 4 3-inch cakes.
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