Roy’s Chocolate Souffle (Molten Lava Cake)
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! A chocolate lover’s dream. Not a copycat recipe. This is the actual recipe emailed to me from Roy’s.
ROY’S CHOCOLATE SOUFFLE
(originally posted 2011)
I think I have a problem. A chocolate soufflé problem. I like to call them lava cakes because of the melting, oozing chocolate that pours out when you cut into the decadent chocolate cake.
I started to realize I had a problem when I met some friends for dinner and I exclaimed that I was starving (a common theme lately) and hadn’t eaten anything all day. Well, except for three lava cakes…but that didn’t really count.
I could tell by the looks on my friend’s faces that eating three lava cakes and barely acknowledging the consumption isn’t normal. A normal person might feel really guilty from eating just one lava cake and run straight for their treadmill. Not me. I guess I didn’t earn the name The Girl Who Ate Everything from eating saltine crackers and tofu.
|Can you see why I ate three in one sitting?|
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.
|If you don’t have souffle ring molds you can use parchment lined ramekins.|
|A sprinkle of powdered sugar to finish it off.|
OTHER CHOCOLATE RECIPES:
- Molten Lava Cookies
- Chocolate Peanut Butter Souffle
- Easy Chocolate Bundt Cake
- Chocolate Eclair Cake
- S’mores Cake
Roy's Chocolate Souffle (Molten Lava Cake)
- 8 oz good quality semi-sweet dark chocolate, i.e. Guittard, Vahlrona, Callebeaut bars (you can also use chocolate chips in a pinch)
- 12 Tablespoons butter
- 1 cup granulated sugar
- 3 Tablespoons cornstarch
- 4 whole eggs plus 4 egg yolks
- 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.