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!
Ingredients
- 8 oz good quality semi-sweet 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
Instructions
- 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 (for example, I used 1/2 cup of batter for 6 ramekins and baked for 23 minutes). 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.
Video
Notes
Note: If you don't have a souffle ring you can use ramekins.
Another option is to bake them in a greased muffin tin with reduced cooking time.
Source: Roy Yamaguchi of Roy's
3.2.2885
3.2.2885
Serving: 1grams