Roy's Chocolate Souffle (Molten Lava Cake)
User Reviews
4.6
Roy's Chocolate Souffle (Molten Lava Cake)
Description
This chocolate souffle recipe melts high-quality semi-sweet chocolate with butter to create a smooth base combined with sugar and cornstarch. Eggs and yolks are whisked in to form a smooth, thick batter chilled before baking. The mixture is portioned into buttered, cocoa-dusted ramekins or souffle rings and baked at high temperature. Baking times vary by ramekin size but the goal is set edges with a gooey molten center.
The resulting dessert has a delicate crust that gives way to a creamy, flowing chocolate interior. The use of cornstarch helps stabilize the batter while the eggs provide richness and structure. Gentle folding and chilling the batter before baking improve texture and ease of handling.
It is recommended to serve immediately while warm to enjoy the contrast between the soft outer layer and molten core. The recipe includes tips on ramekin sizes and baking time adjustments to achieve the desired consistency.
Ingredients
- 8 oz semi-sweet chocolate i.e. Guittard, Vahlrona, Callebeaut bars (you can also use chocolate chips in a pinch, good quality
- 12 tablespoons butter
- 1 cup granulated sugar
- 3 Tablespoons cornstarch
- 4 egg whole plus 4 egg yolks
Instructions
- Preheat the oven to 400°. Grease each soufflé ring or ramekin (3 inches in diameter x 2 inches tall) with butter and then dust with cocoa. You will need 4 to 6 ramekins depending on how big yours are.
- To make the soufflé batter, microwave chocolate and butter in the microwave in 30 second intervals stirring in between until melted and smooth. Set aside.
- Combine sugar and cornstarch in a mixing bowl. Add in the chocolate/butter mixture and mix until combined. In a small bowl, whisk the eggs. Add eggs to chocolate mixture and mix at low speed until mixture is smooth and sugar dissolved. Chill in fridge until ready to be used. This can be kept in the fridge for up to 10 days.
- Fill each ring mold or ramekin with batter ¾ of the way full. Bake on top oven rack for 15-25 minutes; the time will depend on your oven and size of ramekins (for example, I used 1/2 cup of batter for 6 ramekins and baked for 23 minutes). You just want to make sure the tops are set but the middle is still gooey. Since every oven is different, it might be smart to test one. Remove baking sheet from oven. Use a knife to and run it around the edge then carefully invert and place on a serving dish. Sprinkle with powdered sugar if desired. Serve immediately. You can serve it with a scoop of ice cream, whipped cream, or by itself.
Notes
- If souffle rings are not available, greased ramekins are a suitable alternative.
- A muffin tin can be used for baking if ramekins are unavailable; reduce baking time accordingly.
- The batter can be refrigerated for up to 10 days before baking.
- The baking time depends on oven and container size — aim for set tops and soft centers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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