Roy's Decadent Chocolate Soufflé Delight
Experience the luxurious taste of Roy's Decadent Chocolate Soufflé Delight, inspired by the renowned dessert from Roy's Restaurant in Honolulu. This exquisite treat features a rich and airy chocolate base that melts in your mouth, perfectly balancing sweetness and intensity. Ideal for impressing guests or indulging yourself, this soufflé comes alive with the soft, creamy texture and bold chocolate flavor. Serve it warm for a truly unforgettable dessert experience that's sure to leave everyone craving more.
N/A
Servings
300
Calories
6
Ingredients
Ingredients
Unsalted Butter
6 tablespoons (Melted)
Semisweet Chocolate
4 ounces (Chopped)
Sugar
3/4 cup (Granulated)
Cornstarch
1 3/4 tablespoons (Sifted)
Eggs
2 (Whisked)
Egg Yolks
2 (Whisked)
Instructions
1
Begin by melting the unsalted butter and semisweet chocolate together in a double boiler over low heat. Stir occasionally until smooth and fully combined.
2
In a medium bowl, combine the sugar and cornstarch thoroughly. In a separate bowl, whisk together the eggs and egg yolks until well blended.
3
Once the chocolate mixture has cooled slightly, gradually add it to the sugar-cornstarch mixture, stirring until combined. Then, fold in the whisked eggs gently until the mixture is smooth and uniform. Cover the bowl with plastic wrap and refrigerate overnight to allow the flavors to develop and the mixture to firm up.
4
The next day, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and apply a light coating of cooking oil. Prepare your soufflé molds by spraying them with oil, lining them with parchment, and spraying the parchment as well.
5
Spoon the chilled batter into the prepared molds, filling them about two-thirds full. For ramekins, cut parchment to fit the bottom and generously oil the sides.
6
Place the filled molds on the top rack of the preheated oven and bake for approximately 20 minutes, or until the outer edges are set while the centers remain slightly undercooked.
7
Once baked, carefully remove the soufflés from the oven using tongs or potholders. Slip a metal spatula underneath each mold, then transfer them to plates. Use a butter knife to gently loosen the soufflé from the mold and carefully peel away the parchment.
8
Serve the soufflés immediately for the best experience, allowing your guests to enjoy them warm and airy.
Nutrition Information
18g
Fat
37.5g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Roy's Decadent Chocolate Soufflé Delight?
It is a rich and airy chocolate dessert inspired by the famous recipe from Roy's Restaurant in Honolulu, featuring a molten-like center.
What type of chocolate is best for this recipe?
The recipe calls for 4 ounces of chopped semisweet chocolate for a balanced sweetness and intensity.
How much butter is required?
You will need 6 tablespoons of melted unsalted butter.
Can I use regular sugar?
Yes, the recipe specifies 3/4 cup of granulated sugar.
Why is cornstarch used in the soufflé?
1 3/4 tablespoons of sifted cornstarch are used to provide structure and the desired texture to the soufflé.
How many eggs are needed for the batter?
The recipe requires 2 whole eggs and 2 additional egg yolks, all whisked.
How do I melt the chocolate and butter?
Melt them together in a double boiler over low heat, stirring occasionally until smooth.
Do I need to refrigerate the batter?
Yes, the mixture must be covered with plastic wrap and refrigerated overnight to develop flavors and firm up.
What is the recommended oven temperature?
Preheat your oven to 400°F (200°C) for baking.
How long does the soufflé take to bake?
Bake the soufflés for approximately 20 minutes.
How do I know when the soufflé is done?
The outer edges should be set, while the center should remain slightly undercooked.
How should I prepare the soufflé molds?
Spray the molds with oil, line them with parchment paper, and spray the parchment as well.
How full should I fill the molds?
Spoon the chilled batter into the prepared molds until they are about two-thirds full.
How do I remove the soufflé from the mold?
Use a metal spatula to transfer the mold to a plate, then use a butter knife to loosen the soufflé and peel away the parchment.
When should I serve the soufflé?
Serve it immediately while warm to enjoy the airy texture and molten center.
How many calories are in one serving?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 18 grams of fat per serving.
How many carbohydrates are in this dessert?
There are 37.5 grams of carbohydrates per serving.
What is the protein content?
Each soufflé provides 6 grams of protein.
Is this a good dessert for guests?
Yes, it is described as a gourmet dessert ideal for impressing guests or for special occasions.
What tags are associated with this recipe?
Tags include dessert, chocolate soufflé, Roy's recipe, rich dessert, and gourmet dessert.
Can I make this recipe the same day?
No, the recipe requires the batter to be chilled overnight for the best results.
Do I need to sift the cornstarch?
Yes, the recipe recommends using 1 3/4 tablespoons of sifted cornstarch.
Should the eggs be whisked together?
Yes, whisk the 2 eggs and 2 egg yolks together before folding them into the chocolate mixture.
What kind of texture does this soufflé have?
It has a soft, creamy texture and a bold chocolate flavor that melts in your mouth.
Can I use a microwave to melt the chocolate?
The recipe specifically recommends a double boiler over low heat for a smooth and controlled melt.
What should I use to line the bottom of ramekins?
Cut parchment paper to fit the bottom and generously oil the sides of the ramekins.
Is this recipe considered a 'sweet treat'?
Yes, it is tagged as both a sweet treat and a rich indulgence.
How many ingredients are in this recipe?
There are a total of 6 ingredients: butter, chocolate, sugar, cornstarch, eggs, and egg yolks.
Is there any fiber in this soufflé?
The nutritional information provided indicates the fiber content is null or negligible.