Roy'S Chocolate Souffle – a delicious recipe with butter, chocolate, sugar, cornstarch, eggs, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt butter and chocolate together in a double boiler. Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks. Add chocolate mixture to sugar mixture; combine thoroughly. Add eggs and whisk just until smooth. Refrigerate overnight. Preheat oven to 400 degrees. Line a baking sheet with greased parchment paper. Line rings or molds with greased with parchment. Scoop batter into molds so they are 2/3 full. If using small ramekins, cut a piece of greased parchment to fit the bottom. Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked. Remove from oven. Holding each mold with tongs or potholders, slip a metal spatula underneath and transfer to plate. Slip a butter knife between the parchment and the mold to loosen cake; slip off mold and peel off parchment. Serve immediately. Makes 4 3-inch cakes.
721
kcal
Calories
53
g
Fat
49
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 ounces unsalted butter cut into six pieces, 4 ounces semisweet chocolate, 1/2 cup sugar, 1 1/2 tablespoons cornstarch, and more.
Yes, Roy'S Chocolate Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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