Friday, August 12, 2011

roy's chocolate souffle

Yesterday I made these chocolate souffles/molten lava cakes for me and Aaron. It was great because ever since I stuck ramekins on our wedding registry and someone got them for us, I've been looking for a use for them! (I don't own a creme brulee torch or a little propane torch, so the obvious is out.) Aaron and I got all excited about the idea of souffles after watching an episode of Masterchef recently, except they made cheese souffles. I discovered this recipe and decided to give it a try. I halved it because I didn't have enough chocolate, it worked just fine (in case you ever just want to make two-Valentine's dinner, hmm?)




It was like heaven in a ramekin. So, so good, and so easy too!


ramekins (4) or a muffin tin with cupcake liners (chocolate souffle cupcakes? how cute!)
parchment paper

Soufflé Batter:



8 oz. good quality semi-sweet dark chocolate (i.e. Guittard, Vahlrona, Callebeaut-pretty sure my supermarket doesn't carry any of those brands, so I just went with Hershey's)
12 Tbs butter
1 cup granulated sugar
3 Tbs cornstarch
4 whole eggs plus 4 egg yolks

For the batter, mix sugar and cornstarch together in mixing bowl. In a separate bowl, whisk the eggs and yolks. In a saucepan, melt the butter until it begins to simmer. Add the chocolate and mix until smooth and the chocolate simmers along the edges. Pour the chocolate mixture into the dry ingredients. Mix until combined. Add the eggs and mix at low speed until smooth and sugar is dissolved. Transfer into bowl and refrigerate overnight.


Preheat oven to 
400°. (I don't know if our fridge is just way cold, but the batter was much more solid the day after, like more solid than brownie batter. I let the bowl sit on the oven while it heated up, and it thawed a little, but it definitely wasn't as liquidy as the first day. My lack of patience in waiting for it to come to room temperature probably added to the baking time, but it still worked!) Line the bottom of the ramekins with a circle piece of parchment paper, and the sides with a long strip. (I used cooking spray to help the parchment stick to the walls a little easier.)

Fill each ring mold or ramekin with soufflĂ© batter ¾ of the way full. Bake on top oven rack for 26-28 minutes. You want the top to be set, but the middle to still be gooey. (and actually, even for me, the overbaker, our middles turned out perfectly gooey! So you can make these without fear!) Remove baking sheet from oven. You can run a knife along the edges of your ramekin and invert it on a plate and dust with powdered sugar for a pretty presentation, but we just ate them straight out of the ramekin because we're lazy like that. 



Partake and be happy!
Recipe source: The Girl Who Ate Everything, who got it from Roy's Restaurant (like she emailed them and asked, "What's your chocolate souffle recipe?" and they told her! Cool!)
the top started caving in they were so gooey



1 comment:

wildchild said...

umm, yummmmm! thanks for sharing :)