The Culinary Hat: Roy’s Chocolate Soufflé

I had an amazing dinner last night with some great friends. Girlfriends I’ve met over the last year. We are all mom’s with kids in the same school and have found such great common ground. Last night, we went to Roy’s and stayed until (gasp!) 10:30pm! (moms – you know this to be a big deal) It’s so refreshing to have great, working momversations with some incredible women.

I don’t know how it happened, but during dinner this amazing plate of chocolate heaven was passed my way. By some grace of God, I passed up on trying a bite. Turns out it was their specialty, Melting Hot Chocolate Soufflé. What was I thinking passing this up. Anyway, I went online and actually found this recipe!

Here it is, directly from the Roy’s Restaurant website. Enjoy.

roys suffleRoy’s Classic Melting Hot Chocolate Soufflé
(Serves 4) Printable Version


  • 1 cup sugar
  • 3 tbsp. cornstarch
  • 4 eggs plus 4 egg yolks
  • 12 tbsp. butter
  • 8 oz. semisweet dark chocolate (make sure to use a good quality)

In a mixing bowl, combine 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 375º. Line 4 metal soufflé rings with parchment paper and coat with non-stick spray. On a baking sheet, place each ring on a square of parchment paper. Fill 2/3 of each ring with the filling. Bake for 28-30 minutes. Remove the baking sheet. While holding each mold with tongs, slide a metal spatula underneath and transfer to a plate. Gently lift the mold off, remove the paper and serve with ice cream.