Roy's Famous Chocolate Souffle
photo by limeandspoontt
- Ready In:
- 6 tablespoons unsalted butter
- 4 ounces semisweet chocolate
- 3⁄4 cup sugar
- 1 3⁄4 tablespoons cornstarch
- 2 eggs, plus
- 2 egg yolks
- 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.
Questions & Replies
Thanks for the responses. Not sure what I did wrong, especially seeing all of these great reviews. It tasted very powdery to me. It was good but not good in the sense that it was chocolate nirvana or anything close to that. I also checked on Roy's website where there was a video. Batter was shown as very liquid after assembled. What is the purpose of the refrigeration time? Based on all of these great reviews, I really want to try to make this again
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!!
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