I love this recipe and am so excited to share the OFFICIAL and famous recipe for Roy’s chocolate souffle.
After visiting Roy’s in Kauai and Maui on our honeymoon almost 6 years ago it became my favorite restaurant. We’ll go into center city Philly usually at least once a year so I can partake in my Hawaiin Fusian cuisine and on every visit I order the same items without fail.
This weekend after we put the kids to bed, Mike and I decided to stir things up in the kitchen and give this recipe a go. We were thrilled with the results although Roy’s obviously perfects this treat! It was truly easy. The only difference in our recipe was that we prepared everything at one time right before baking.
Roy’s recommends you make your chocolate mixure the day before so it can rest overnight in the fridge for the best results.
Roy’s Chocolate Souffle Recipe:
6 tablespoons unsalted butter
4 oz semi-sweet chocolate
1/4 cup sugar
1 3/4 tablespoons corn starch
2 eggs plus 2 egg yolks
In a saucepan over low heat, melt the chocolate and butter. Set aside (We even just melted it all in the microwave in about 1 minute)
In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add the melted butter-chocolate mixture to the sugar mixture and combine with a wire whisk. Stir until smooth. (Ideally you’d place this in the fridge overnight – again we did it all at once and were indeed still pleased with the taste and outcome…. as busy Parents we don’t really have the time to plan a dessert 24 hrs before eating it. In fact we’re lucky when we have time to eat at all!)
Preheat oven to 400 degrees. Line 4 metal rings with greased parchment paper or use 6 smaller molds. Roy’s orders their rings from a store in NY called J.B. Prince Co. 212.302.8611. We used 6 small molds from Williams Sonoma which worked fine!
Scoop mixture into molds. 2/3 full.
Bake on the top rack for 20 minutes.
Serve immediately. Tastes delicious with ice cream!