Prep 15 mins
Cook 20 mins
I haven't tried this yet, but the souffle at Roy's Restaurant is to die for. Recipe courtesy of the Honolulu Star Bulletin.
- 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.
This is such an awesome dessert! So easy to make and tastes just like the restaurant! Going to buy ingredients today for our Valentines celebration tomorrow...important to refrigerate overnight...serve just out of the oven with a dollop of whipped cream...delicious!
Great recipe! Who knew chocolate souffle was so easy to make?! Oooey-gooey center just like molten chocolate cake. I took off one star for the preparation. I followed the directions exactly and spraying the parchment paper on the baking sheet made my whole house smoke up. Not sure what the reason is for needing to spray the parchment that lines the baking sheet? And I have a really difficult time getting the souffles out of the ramekins even though they were sprayed and lined as directed. When I try to wiggle them out with a butter knife, it comes apart because of the delicate molten middle. So, now whenever I make these, I just serve them in the ramekins with a side of vanilla bean ice cream. Yum! Thanks for posting!!
I didn't have as much "lava" as I wanted. It seemed overcooked. Next time I will start looking at the 10 minute mark and keep a close eye on it. It did taste really good though!