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Saturday, March 27, 2010

Roy's Famous Chocolate Souffle

I have one word to sum up this dessert: DIVINE!  You might be thinking a souffle sounds difficult to make.  Think again! This might be the easiest thing you have ever made! If you can crack an egg, well, you're in business!

Unfortunatly this is the only picture I have of the making of this dessert. :(  I somehow got side tracked and managed to snap this one photo before my fork took a dive into the warm, chocolately goodness of this souffle.  I think it knocked me into a chocolate coma.

The batter needs to refrigerate overnight, so plan ahead!


6 tablespoons unsalted butter
4 oz. semi sweet chocolate
3/4 cup sugar
1 3/4 T. cornstarch
2 eggs plus 2 egg yolks

Melt butter and chocolate together in a double boiler. (I just used the microwave)

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. You will need 4 small ramekins; cut a piece of parchment to fit the bottom, then spray the sides generously. Scoop batter into molds so they are 2/3 full.

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

I used 4 oz. ramekins, and got 4 out of one recipe.  I cooked mine for about 18 minutes.  When I removed them from the oven, the souffle was puffed up and the top was crackled and looked cooked, but when lightly shaken, I could tell the center sort of jiggled.  I decided to leave them in the ramekins and serve with vanilla bean ice cream.  The ice cream is a must! They are very rich, and the ice cream sort of balances that richness!  I garnished with a fresh raspberry and a mint leaf.
Also, when you remove them from the oven, they will begin to deflate. Don't panic! This is normal :)
And, if you are wondering about Roy's, it is the name of a delicious restaurant!


  1. I am embarrassed now! It must be the red hair that threw me off...anyway, HI! I love the recipes on your blog and will have to try some as I know you girls are great cooks!

  2. Oh funny just noticed Roys dessert is that from Hawaii.. we had that AND LOVED IT... I tried a copy cat recipe like this a while back but it didnt seem very good.. I will have to try it again.. i think my dishes I used were the problem -SharonL


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