ROY'S CLASSIC MELTING HOT CHOCOLATE SOUFFLE RECIPE BY TASTY
Here's what you need: butter, semi sweet chocolate, sugar, cornstarch, eggs, egg yolks, ice cream
Provided by Hannah Williams
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium-high heat. Add chocolate, and whisk to combine. Remove from heat.
- In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly.
- Add the eggs, and mix thoroughly. Refrigerate mixture overnight.
- Line 4 souffle tins or 4 ceramic ramekins with parchment paper, and grease thoroughly. Divide mixture among the tins, and bake for 28-30 minutes.
- Serve with ice cream.
- Enjoy!
Nutrition Facts : Calories 945 calories, Carbohydrate 71 grams, Fat 69 grams, Fiber 3 grams, Protein 19 grams, Sugar 58 grams
ROY'S HOT CHOCOLATE SOUFFLé
Roy's Hot Chocolate Soufflé (authentic restaurant recipe!) with rich dark chocolate, a crispy exterior and a molten center that's as easy as a box mix cake!
Provided by Sabrina Snyder
Categories Dessert
Time 8h40m
Number Of Ingredients 6
Steps:
- In a large glass microwave safe bowl melt the butter and dark chocolate chips together in 30 second increments (whisking well after each one) until completely smooth.
- Add in the eggs and egg yolks and whisk well.
- Stir the sugar and cornstarch together in a small bowl then add it to your large bowl and whisk until fully combined.
- Refrigerate overnight covered with saran wrap.
- Preheat oven to 375 degrees.
- Using four 8 ounce ramekins, grease them and line the bottoms and sides with parchment paper.
- Add the batter to them and bake them for 28-30 minutes.
- Let cool for 2-3 minutes, add a plate, upside down, to the top of the ramekin. Use a pot holder and flip the ramekin over gently.
- Gently remove the ramekin and peel off the parchment paper before serving topped with vanilla ice cream.
Nutrition Facts : Calories 964 kcal, Carbohydrate 93 g, Protein 13 g, Fat 61 g, SaturatedFat 41 g, Cholesterol 450 mg, Sodium 138 mg, Fiber 2 g, Sugar 70 g, ServingSize 1 serving
ROY'S CHOCOLATE SOUFFLE (MOLTEN LAVA CAKE)
This Roy's Chocolate Souffle is often also referred to as a Molten Lava Cake. It has a gooey chocolate center as a surprise in the middle!
Provided by Christy Denney
Categories Dessert
Time 45m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°. Grease each soufflé ring or ramekin (3 inches in diameter x 2 inches tall) with butter and then dust with cocoa. You will need 4 to 6 ramekins depending on how big yours are.
- To make the soufflé batter, microwave chocolate and butter in the microwave in 30 second intervals stirring in between until melted and smooth. Set aside.
- Combine sugar and cornstarch in a mixing bowl. Add in the chocolate/butter mixture and mix until combined. In a small bowl, whisk the eggs. Add eggs to chocolate mixture and mix at low speed until mixture is smooth and sugar dissolved. Chill in fridge until ready to be used. This can be kept in the fridge for up to 10 days.
- Fill each ring mold or ramekin with batter ¾ of the way full. Bake on top oven rack for 15-25 minutes; the time will depend on your oven and size of ramekins. You just want to make sure the tops are set but the middle is still gooey. Since every oven is different, it might be smart to test one. Remove baking sheet from oven. Use a knife to and run it around the edge then carefully invert and place on a serving dish. Sprinkle with powdered sugar if desired. Serve immediately. You can serve it with a scoop of ice cream, whipped cream, or by itself.
Nutrition Facts : ServingSize 1 grams
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.
Provided by Chilicat
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 516.9, Fat 36.9, SaturatedFat 21.8, Cholesterol 221.8, Sodium 49.2, Carbohydrate 49.8, Fiber 4.8, Sugar 37.8, Protein 8.3
ROY'S CHOCOLATE SOUFFLE (MOLTEN LAVA CAKE)
Roy's is one of our absolute favorite restaurants. It's Hawaiian infused cuisine and we ate there in Hawaii earlier this year. At the end of our meal we ordered their Chocolate Soufflé. It was so good that as a shot in the dark I emailed Roy's and asked them if I could have the recipe. I was amazed that 1) they actually emailed me back and 2) that they willingly gave me the recipe with permission to share it with you guys. Recipe courtesy of Christy Denney.
Provided by the-girl-who-ate-everything.com
Categories Dessert
Time 43m
Number Of Ingredients 9
Steps:
- To make the soufflé batter, combine sugar and cornstarch in a mixing bowl.
- In a separate bowl, whisk together eggs and yolks. Bring butter to a simmer in a saucepan.
- Add chocolate and mix until smooth. Continue to mix until chocolate begins to simmer along the edges. Transfer the chocolate mixture to the dry ingredients. Mix until combined.
- Add eggs and mix at low speed until mixture is smooth and sugar dissolved.
- Pour into a bowl and refrigerate overnight.
- Preheat the oven to 400°. Line each soufflé ring with a strip of parchment paper and spray with pan release such as Pam. Place parchment paper squares on a baking sheet and set molds on top.
- Fill each ring mold or ramekin with soufflé batter ¾ of the way full.
- Bake on top oven rack for 26-28 minutes. My ramekins were a little smaller so I baked them for 21-23 minutes. You just want to make sure the tops are set but the middle is still gooey.
- Remove baking sheet from oven.
- Slide a metal spatula under each mold, and carefully transfer to individual serving plates using a pair of tongs.
- Gently lift off the mold and remove the parchment paper. If using ramekins, use a knife to and run it around the edge then carefully invert and place on a serving dish.
- Sprinkle with powdered sugar if desire.
- Serve immediately.
- Left over batter can be refrigerated for up to 10 days.
Nutrition Facts : ServingSize 1 g, Calories 313 kcal, Carbohydrate 40 g, Protein 2 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 2 mg, Sodium 10 mg, Fiber 3 g, Sugar 30 g, UnsaturatedFat 7 g
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- In a mixing bowl, combine sugar and cornstarch. In a separate bowl, mix eggs and yolks together. In a saucepan, bring butter to a simmer, then add the chocolate. Mix until the chocolate is smooth and begins to simmer along the edges. Combine this chocolate mixture with the sugar and cornstarch and mix thoroughly. Add eggs and mix at low speed until sugar is dissolved and mixture is smooth. Refrigerate overnight in a bowl.
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