1/1 Photo of 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.
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Units: US | Metric
- 1Melt butter and chocolate together in a double boiler.
- 2Combine 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.
- 3Preheat 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.
- 4Bake 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).
- 5*if you don't have bottomless round dessert molds, 8-ounce tomato sauce cans with the tops & bottoms removed work also.
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Nutritional Facts for Roy's Famous Chocolate Souffle
Serving Size: 1 (124 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 513.6
- Calories from Fat 328
- Total Fat 36.5 g
- Saturated Fat 21.6 g
- Cholesterol 221.8 mg
- Sodium 49.0 mg
- Total Carbohydrate 49.6 g
- Dietary Fiber 4.7 g
- Sugars 37.8 g
- Protein 8.2 g