Roy’s Chocolate Souffle

This is Scott’s “heaven on earth”.   

When he lived in South Florida, he worked at a restaurant named Roy’s .  

Scott found Roy’s souffle recipe on the internet in college and made me try it.  It was good.  It looks like a piece of cake/brownie but when you cut into it, the middle just oozes chocolate.  It is served with ice cream and raspberry sauce.  I think a lot of restaurants serve something similar but Scott insists Roy’s is the best.

When we went on our honeymoon in Hawaii, Scott immediately made reservations for Roy’s.  I think we ended up going there once for dinner (and the souffle) then back again another night just for the souffle and drinks.

There is not a Roy’s in Kansas City or anywhere close.  So we frequently make these at home, usually on special occasions.  This is also on our Easter menu this Sunday at my parents.

Word of the wise:  Every oven is different.  They take practice.  It should be firm on the outside and liquid on the inside.  Follow the directions very carefully when it comes to the order.  I just mixed everything together all at once and they didn’t turn out right.  The “metal rings” it calls for are hard to find.  We use small ramakins instead and that seems to work–although, the presentation is not as pretty.

Here is the recipe:

6 tbsp unsalted butter
4 oz semi-sweet chocolate, the good kind
1/4 c sugar
1 1/4 tbsp corn starch
2 eggs plus 2 egg yolks

  • In a saucepan over low heat, melt the butter and chocolate together. Set aside.
  • In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add the melted butter-chocolate mixture to the sugar mixture and combine thoroughly with a wire whisk. Stir in the eggs and whisk just until smooth. Place in the refrigerator overnight.
  • Preheat the oven to 400 degrees. Line 4 metal rings (about 2 I inches across and 2 inches high) with greased parchment paper. (Alternative, use 6 smaller molds.) Line a baking sheet with parchment paper and set the molds on the sheet. Scoop the mixture into the molds so they are two-thirds full, and make sure the molds are not leaking.
  • Bake on the top oven rack for 20 minutes. Remove the baking sheet from the oven, and while holding each mold with tongs, slide a metal spatula underneath, carefully lift, and transfer to a serving plate. Gently lift off the mold and remove the parchment paper. Serve immediately.

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