Recipe by Chilicat
I haven't tried this yet, but the souffle at Roy's Restaurant is to die for. Recipe courtesy of the Honolulu Star Bulletin.
Top Review by SeattleCougFan1
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!
- 6 tablespoons unsalted butter
- 4 ounces semisweet chocolate
- 3⁄4 cup sugar
- 1 3⁄4 tablespoons cornstarch
- 2 eggs, plus
- 2 egg yolks
Directions See How It's Made
- 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.