Roy's Chocolate Souffle

The most memorable dessert on our honeymoon in Hawaii was the Chocolate Souffle from Roy's. Served with vanilla ice cream and whipped cream it was the perfect finish to a great seafood dinner.

I resolved to find the recipe when we got home. I found many variations, the one we have used most and seems accurate to our memories is from http://www.azcentral.com/style/hfe/recipes/articles/0423desserts23rec1.html. We have been able to make it with varying success, the key is cooking it just enough so that the outside is set and the middle is still warm liquid chocolate.

Roy's Chocolate Souffle
6 tablespoons unsalted butter
4 ounces semisweet chocolate
1/2 cup sugar
1 1/2 tablespoons cornstarch
2 eggs plus 2 egg yokes

In a saucepan over low heat, melt the butter and chocolate together. Set aside. In a mixing bowl, combine sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add the butter/chocolate mixture to the sugar mixture and whisk thoroughly. Stir in the eggs and whisk just until smooth. Place in the refrigerator overnight.

Heat the oven to 400 degrees. Line 4 metal rings (about 2 inches across and 2 inches high) with greased parchment paper. (Alternatively, use 6 smaller molds). Since we do not have baking rings we have been using ramekins with a spritz of Pam. Releasing the souffle is a bit of an adventure each time though. 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. Sometimes 20 minutes seems like too long and the middle sets, experiment here. Remove the baking sheet from the oven. Hold each mold with tongs, slide a metal spatula underneath, carefully lift and transfer to a serving plate. Gently lift off the mold and remove any parchment paper. Serve immediately.


Since then we have noticed more and more restaurants some variation on a chocolate molten lava cake/souffle (even Trader Joe's has a frozen bake it yourself version which is pretty good). But none compare to the above.