Roys Classic Melting Hot Chocolate Souffle Recipe By Tasty
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
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