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Roy's Chocolate Soufflé
Makes about seven. Batter keeps 4 - 5 days in fridge. Note recipe
states 4 yolks separately but has the eggs added with the yolks. I do not
think that these are additional yolks.
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When Mark and I were on vacation on Maui in
Hawaii, we went to Roy's and upon entering, the smell of chocolate was in
the air. This dessert had to be ordered at the beginning of the meal
so that it could be prepared in time. What a treat! So popular
that they hand out the recipe upon request. |
| Quantity |
Ingredients |
Preparation Notes |
| 6 oz |
Butter |
- Melt butter and chocolate over low heat.
- Mix sugar and cornstarch in a bowl.
- Crack the eggs into another bowl
- When butter and chocolate are melted, add to sugar
mixture and mix with wire whip.
- Add eggs and mix again until smooth
- Chill overnight.
- Preheat oven to 400 degrees
- Line the metal ring with a strip of parchment
paper, set on a sheet of parchment paper on a pizza pan.
- Spray with cooking spray
- Scoop soufflé base into ring, filling about 2/3rds
full.
- For best results allow to come up to room
temperature for an hour before baking.
- Pizza pan holds up to 3 rings. If baking 3
at once increase baking time by 1 - 2 min.
- Bake on top rack for 20 - 24 minutes. (You must
practice as there are variables in oven temperature.
- Serve immediately while very hot.
- May be served with fresh fruits, ice cream and/or
raspberry sauce.
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| 1/2 lb |
Semi-Sweet
Chocolate |
| 1 1/2 C |
Sugar |
| 3 Tbsp |
Corn Starch |
| 4 |
Eggs (and four
egg yolks - see note above.) |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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