Vanilla or Chocolate?
It’s a huge decision. I mean, what are we talking about here? Ice cream? Cake? Are there fruits mixed in? What about coffee? Peanut butter? Are you adding a vanilla or chocolate flavor to a drink? What about a vanilla or chocolate scented candle?
If you’re going to make me pick one and only one – it’s vanilla. Yes, I love safe, boring, and dumping a whole bottle of vanilla extract into chocolate chip cookies.
Scott chooses chocolate. Kate chooses vanilla. Emma chooses chocolate. We can never agree on anything as a family.
The one thing we can agree on is a Roy’s Chocolate Soufflé.
The letter C.
A toast to you – chocolate.
Scott grew up in Ft. Lauderdale, Florida. When he was in high school, Scott was a busboy at Roy’s, an upscale restaurant that serves Hawaiian infused cuisine. Roy’s closed the Ft. Lauderdale location but is still in other parts the country.
While Scott worked at Roy’s, he was rarely called over to serve a table. His job was to clean them. But one day, an older woman asked Scott to bring him a straw. Being an upscale restaurant, Scott returned to the woman and presented the straw on a plate with a paper doily. The woman thanked him and took the straw. She sucked the bone marrow out of the meat on her plate. “It’s good for you, son,” she told him.
After Scott puked in the back, the head chef gave him a chocolate soufflé to take home.
It’s Scott’s favorite dessert. A soufflé is a small flourless cake. It’s served warm. When you cut into the soufflé, melted chocolate oozes out. A raspberry sauce is presented on the plate as well as a scoop of vanilla bean ice cream. Mmmm vanilla bean.
Scott had to quit Roy’s to attend school. But before he left, he asked the head chef for the chocolate soufflé recipe. Bam!
We make this recipe a lot. It’s rich and decadent and whatever other words food bloggers use to describe chocolate. It’s a chocolate lover’s dream. It’s not bad for a vanilla lover too.
Roy’s Chocolate Soufflé
Makes 4. Thank God because these kids will fight if they have to share one.
4 metal soufflé rings molds
(You can also use ramekins instead of the soufflé molds/parchment paper. You will need to watch the soufflés carefully. I think you’ll need to lower the time in the oven if you use ramekins. Don’t print this part in your recipe book because I’m not a cook.)
8 oz. good quality semi-sweet dark chocolate (Guittard, Vahlrona, Callebeaut or Ghirardelli)
12 Tbsp butter
1 cup granulated sugar
3 Tbsp cornstarch
4 whole eggs plus 4 egg yolks
To make the 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 a low speed until mixture is smooth and sugar dissolved. Pour into a bowl and refrigerate overnight. Ooo makin’ you wait. Burn.
Preheat oven to 400 degrees. Line each soufflé ring with a piece of parchment paper and spray with Pam. Place more parchment squares on a baking sheet and set molds on top.
Or just place ramekins (sprayed with Pam) on top of pan.
Fill each ring mold or ramekin with soufflé batter 3/4 of the way full. Bake on top oven rack for 26-28 minutes. Your goal is to make sure the top is set but the middle will be liquid. I start checking ours around 20 minutes.
Remove baking sheet from oven. Slide a spatula under each mold, and carefully transfer to plates. If you use ramekins, a knife around the edges will help slide the soufflés out.
Sprinkle with raspberry sauce or powdered sugar. Add a scoop of vanilla bean ice cream. Oh yes. And serve immediately.
These take a little practice to get them just right. I would add a picture but I need to go to the store. I am also not a food blogger or photographer.
I’m just a plain and boring (vanilla-loving) writer.