Best 3 Roys Chocolate Souffle Recipes
Indulge in the symphony of flavors with Roy's Chocolate Soufflé, a culinary masterpiece that elevates the classic dessert to new heights. This decadent treat features a rich, velvety chocolate center enveloped in a delicate, airy soufflé, resulting in a textural contrast that delights the senses. As the soufflé rises majestically in the oven, its golden-brown peaks beckon, promising an explosion of chocolatey goodness. Accompanying this heavenly creation are three irresistible sauces: a luscious chocolate sauce for a classic indulgence, a tangy raspberry sauce that adds a vibrant contrast, and a creamy caramel sauce that offers a touch of sweetness. Whether you prefer the timeless elegance of chocolate, the refreshing burst of raspberry, or the comforting warmth of caramel, Roy's Chocolate Soufflé promises an unforgettable dessert experience.
Here are our top 3 tried and tested recipes!
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 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
Tips:
- Make sure your ingredients are at room temperature before you start. This will help them to combine more easily and create a smoother batter.
- Use a high-quality chocolate. The better the chocolate, the better the soufflé will be.
- Don't overbeat the egg whites. Overbeaten egg whites will make the soufflé tough.
- Bake the soufflé immediately after assembling it. The longer it sits, the more it will deflate.
- Serve the soufflé immediately. It is best when it is freshly baked.
Conclusion:
Roy's Chocolate Soufflé is a delicious and impressive dessert that is perfect for any occasion. By following these tips, you can make sure that your soufflé turns out perfect every time.
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