Ingredients for Roy S Famous Chocolate Souffle
- Unsalted Butter
- Semisweet Chocolate
- 1/2 cup granulated sugar
- Cornstarch
- Eggs
- 4 large egg yolks
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How to Make Roy S Famous Chocolate Souffle
- Preheat oven to 400°F (200°C). Generously butter six 6-ounce ramekins and dust with sugar, tapping out any excess.
- Melt the chocolate and butter in a double boiler or microwave. Stir until smooth.
- In a separate bowl, whisk the egg yolks with the sugar until pale and thick. Gently whisk in the melted chocolate mixture.
- In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Divide the batter evenly among the prepared ramekins. Run a knife or offset spatula around the edges to release any air bubbles.
- Place the ramekins in a larger baking pan. Pour hot water into the pan to come halfway up the sides of the ramekins (this creates a humid environment for even cooking).
- Bake for 12-15 minutes, or until the soufflés are puffed and have set around the edges. Do not open the oven door during baking!
- Serve immediately with a dusting of powdered sugar and a scoop of vanilla ice cream or fresh berries (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
151g
Fat
108g
Carbs
16g
