Melting Hot Chocolate Souffles

There is a fancy schmancy restaurant chain in Hawaii called Roys. Growing up, it was reserved for super special occasions, like my 21st birthday dinner, and our engagement celebration. Roys is known for its fabulous seafood and tropical cocktails, but the item I most look forward to is their Chocolate Souffle.

Have y'all had one of these warm, goey bowls of chocolate overload? It's kinda like the best brownie you've ever had, warmed up and filled with chocolate sauce. In the restaurant, you have to order the souffle at the same time you order your dinner to allow the chef time to whip one up. So, naturally, you spend dinner thinking about dessert. But, it's so incredibly worth it.

Imagine my surprise when I stumbled upon THE Roys Chocolate Souffle recipe. I thought about throwing it away to save my future waistline, but instead am posting it here to live on forever. Mwahaha. There are still a few months before bathing suit season, right? Oi.

So I tried the recipe, and it brought me right back to all those special dinners. And then because I'm a food blogger and I take my test tasting very seriously, I ate a whole souffle. Before dinner. It's a tough job, but someone's got to do it.

Melting Hot Chocolate Souffle

Adapted slightly from Roys Classic Melting Hot Chocolate Souffle recipe

Makes 4-6 servings, depending on ramekin size

1 cup sugar
3 T cornstarch
4 eggs plus 4 egg yolks
12 T butter
8 oz. semisweet dark chocolate
1 T butter
2 T sugar

In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, mix eggs and yolks together. In a saucepan, bring butter to a simmer, then add the chocolate. Mix until the chocolate is smooth and begins to simmer along the edges. Combine this chocolate mixture with the sugar and cornstarch and mix thoroughly  Add eggs and mix at low speed until sugar is dissolved and mixture is smooth. Refrigerate overnight in a bowl.

Preheat oven to 375 degrees. Melt 1 T butter and brush inside of ramekins. Sprinkle with sugar to coat and shake out excess (this helps the edges caramelize!). On a baking sheet, place each ramekin on a sheet of parchment paper to avoid sliding. Fill 2/3 with the filling. Bake for 28-30 minutes. Remove the baking sheet from the oven, and carefully remove each ramekin onto a plate. Serve with powdered sugar, ice cream or berries. Or all three.