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Roy's Chocolate Souffle (molten lava cake) Recipe

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This recipe for Roy's Chocolate Souffle (molten lava cake), by , is from The Matthews Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Amy Spino

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. good quality semi-sweet dark chocolate (I use Dilettante but have had good results with Guittard or even Ghiradelli)
12 tablespoons unsalted butter
1 cup sugar
3 tablespoons cornstarch
4 eggs plus 4 egg yolks

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

Preheat oven to 400 degrees. Line 4 ramekins with parchment paper rounds and spray with Pam cooking spray. Fill each ramekin with souffle batter. You could also use greased muffin tins if ramekins aren't available.

Bake for 25-28 minutes. Sprinkle with powdered sugar and serve immediately.

Personal Notes:
Personal Notes:
This is Mike's favorite dessert and our go to every Valentine's Day, including the most recent one a few weeks ago! We first experienced this decadent dessert at the Roy's Restaurant in Honolulu over 20 years ago. Although the presentation is definitely more beautiful at the restaurant, taste of the homemade version is pretty darn close!

 

 

 

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