Roy's Chocolate Souffle

Anyone who knows me knows I am a HUGE fan of Roy's Restaurant and specifically, the Chocolate Souffle.  I have been trying to master this delicious dessert for YEARS and have NEVER gotten it right.  I was making it in small ramekins and no matter what I did, it never turned out the way it was supposed to.  I learned two things in my journey,  the 3" ring mold was the only way to perfect this challenging chocolate dessert and the use of GOOD CHOCOLATE is a must!  I only use Guittard.

There are many recipes online for Roy's Chocolate Souffle
 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!