Ingredients
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6
-
4
-
3/4
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1 3/4
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2
-
2
-
-
-
-
-
-
-
-
-
Directions
Roy’s Famous Chocolate Souffle, I haven’t tried this yet, but the souffle at Roy’s Restaurant is to die for Recipe courtesy of the Honolulu Star Bulletin , Not enough words!!! So chocolate-y I never knew how easy a souffle could be and this was great and simple, really rich!!
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Steps
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1
Done
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Melt Butter and Chocolate Together in a Double Boiler. |
|
2
Done
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Combine Sugar and Cornstarch. in a Separate Bowl, Whisk Eggs With Yolks. Add Chocolate Mixture to Sugar Mixture; Combine Thoroughly. Add Eggs and Whisk Just Until Smooth. Refrigerate Overnight. |
|
3
Done
|
Preheat Oven to 400 Degrees. Line a Baking Sheet With Parchment Paper and Spray With Cooking Oil. Spray Molds* With Oil and Line With Parchment. Spray Parchment With Oil. Scoop Batter Into Molds So They Are 2/3 Full. If Using Small Ramekins, Cut a Piece of Parchment to Fit the Bottom, Then Spray the Sides Generously. |
|
4
Done
|
Bake on Top Rack of Oven 20 Minutes, or Until Sides Are Set but Center Is Still Undercooked. Remove from Oven. Holding Each Mold With Tongs or Potholders, Slip a Metal Spatula Underneath and Transfer to Plate. Slip a Butter Knife Between the Parchment and the Mold to Loosen Cake; Slip Off Mold and Peel Off Parchment. Serve Immediately. Makes 4 3-Inch Cakes (if Using 8-Ounce Tomato Sauce Cans You'll Get 6). |
|
5
Done
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*if You Don't Have Bottomless Round Dessert Molds, 8-Ounce Tomato Sauce Cans With the Tops & Bottoms Removed Work Also. |
