There are many recipes online for Roy's Chocolate Souffle
but I like to go with the Master.
http://roysrestaurant.com/whatsnew/recipes/.
but I like to go with the Master.
http://roysrestaurant.com/whatsnew/recipes/.
INGREDIENTS:
1 cup sugar
3 tbsp. corn starch
4 eggs plus 4 egg yolks
12 tbsp. unsalted butter
8 oz. semisweet dark chocolate (GOOD QUALITY)
PREPARATION:
In a mixing bowl, combing sugar and corn starch. In a separate bowl, mix eggs and yolk together. In a saucepan, (I use a make shift double broiler) bring butter to a simmer along the edges. Add chocolate to butter and melt. Combine the chocolate mixture with the sugar and cornstarch and mix thoroughly. Add eggs and mix at a low speed until sugar is dissolved and mixture is smooth. Refrigerate overnight in a bowl and bake at 375 degrees after refrigeration. Every oven is different and I have to bake at 400 for a few minutes longer to get the desired results.
Mix sugar and cornstarch
Melt butter in double broiler
Add chocolate to butter
Combine chocolate mixture with sugar and
cornstarch mix, wait a few minutes and add
egg mixture and refrigerate overnight.
Spray rings with non stick cooking spray inside,
wrap parchment paper inside and spray again. Fill
rings 2/3 with filling and bake for 18-30 minutes.
This is my end result and I had some glitches.
Since I am not Martha Stewart,
I am going to share them here.
This is what happened the first time
I used the rings.
This was the second time, and a lot less filling fell out.
I refrigerated it much longer this time and it
was more of a solid, which was the only difference.
This is the end result from the Master, the original
Roy's Restaurant in Hawaii Kai. I have faith,
I will get it this perfect one day!
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