Chocolate Souffle Lava Cake Melting Heart Recipes
ROY'S CHOCOLATE SOUFFLE (MOLTEN LAVA CAKE)
This Roy's Chocolate Souffle is often also referred to as a Molten Lava Cake. It has a gooey chocolate center as a surprise in the middle!
Provided by Christy Denney
Categories Dessert
Time 45m
Number Of Ingredients 5
Steps:
- 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. 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.
Nutrition Facts : ServingSize 1 grams
ROY'S CHOCOLATE SOUFFLE (MOLTEN LAVA CAKE)
Roy's is one of our absolute favorite restaurants. It's Hawaiian infused cuisine and we ate there in Hawaii earlier this year. At the end of our meal we ordered their Chocolate Soufflé. It was so good that as a shot in the dark I emailed Roy's and asked them if I could have the recipe. I was amazed that 1) they actually emailed me back and 2) that they willingly gave me the recipe with permission to share it with you guys. Recipe courtesy of Christy Denney.
Provided by the-girl-who-ate-everything.com
Categories Dessert
Time 43m
Number Of Ingredients 9
Steps:
- To make the soufflé batter, combine sugar and cornstarch in a mixing bowl.
- In a separate bowl, whisk together eggs and yolks. Bring butter to a simmer in a saucepan.
- Add chocolate and mix until smooth. Continue to mix until chocolate begins to simmer along the edges. Transfer the chocolate mixture to the dry ingredients. Mix until combined.
- Add eggs and mix at low speed until mixture is smooth and sugar dissolved.
- Pour into a bowl and refrigerate overnight.
- Preheat the oven to 400°. Line each soufflé ring with a strip of parchment paper and spray with pan release such as Pam. Place parchment paper squares on a baking sheet and set molds on top.
- Fill each ring mold or ramekin with soufflé batter ¾ of the way full.
- Bake on top oven rack for 26-28 minutes. My ramekins were a little smaller so I baked them for 21-23 minutes. You just want to make sure the tops are set but the middle is still gooey.
- Remove baking sheet from oven.
- Slide a metal spatula under each mold, and carefully transfer to individual serving plates using a pair of tongs.
- Gently lift off the mold and remove the parchment paper. If using ramekins, use a knife to and run it around the edge then carefully invert and place on a serving dish.
- Sprinkle with powdered sugar if desire.
- Serve immediately.
- Left over batter can be refrigerated for up to 10 days.
Nutrition Facts : ServingSize 1 g, Calories 313 kcal, Carbohydrate 40 g, Protein 2 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 2 mg, Sodium 10 mg, Fiber 3 g, Sugar 30 g, UnsaturatedFat 7 g
CHOCOLATE SOUFFLE/MOLTEN CAKE
These chocolate cakes are just as good as the ones you get from any decent restaurant. Be aware that instead of the being super-sweet, they are actually semi-sweet which is what I like about it. They are great with chocolate or coffee based ice-cream/gelato. If you prefer to be a little more healthy, they can be garnished with powdered sugar+berries as this recipe suggested. I sometimes like to just sprinkle with cinnamon as chocolate is ciinamon's best friend in my book. My favorite way is to splash a shoot of Amaretto over the cake and ice-cream. Substituing the applesauce for the butter is to lower the fat content, and strong chocolate flavor should be able to cover the after taste of splenda as well.
Provided by Poison_Ivy
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
- Beat eggs and sugar with a hand mixer in a medium bowl until sugar dissolves.
- Beat egg mixture into chocolate until smooth.
- Beat in flour.
- Adjust oven rack to middle position; heat oven to 450 degrees.
- Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
- For Souffle texture, bake for about 8-10 minutes.
- For Lava/Molten cake, remove cakes from oven as soon as the batter begins to puff to make sure center is not set.
- To remove the cakes without them being fallen apart, place a large plate over the muffin tins and flip over quickly.
- Serve immediately.
Nutrition Facts : Calories 216.6, Fat 11.2, SaturatedFat 5.8, Cholesterol 105.8, Sodium 39, Carbohydrate 29, Fiber 3.6, Sugar 20.5, Protein 4.8
FALLEN CHOCOLATE SOUFFLE MINI CAKES
Very simple but delicious dessert - not too sweet, but satisfies one's chocolate needs. Can be served immediately or cooled for at least 1 hour and reheated at 375 degrees F (190 degrees C) for 10 minutes. Serve with vanilla ice cream (such as Breyer's®).
Provided by bckt
Categories Desserts Cakes Chocolate Cake Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
- Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
- Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
- Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.
Nutrition Facts : Calories 424.7 calories, Carbohydrate 34 g, Cholesterol 123.5 mg, Fat 32 g, Fiber 4 g, Protein 7.3 g, SaturatedFat 18.1 g, Sodium 36.6 mg, Sugar 29.8 g
CHOCOLATE SOUFFLE / LAVA CAKE ( MELTING HEART )
Steps:
- 1. Prepare ten 100ml metal mold by applying a layer of olive oil to the interior of the mold Pour some bread flour into the mold and shake and roll the mold to coat the bottom and sides with bread flour. Then freeze the molds. 2. Bring some water to boil in a pot. Once the water boils, reduce the heat until just simmers. Place a small metal bowl over the pot to form a double boiler 3. Melt chocolate and butter in the double boiler. Once the chocolate has melted, turn off the heat, since chocolate is very easily burned. Stir chocolate and butter to help them melt, then set it aside and let it cool down. 4. Beat egg yolks and whole eggs with suger with a electric mixer until its colour turn pale with stiff peak. 5. Mix a large dollop of your egg mixture into the chocolate until very smooth. Now fold the chocolate mixture gently into the egg mixture. 6. Gradually fold in the flour. 7. Bring the molds out from the freezer. Fill up the molds with flour mixture in 3/4 full. Put immediately into the freezer about 1/2 an hour to let them solidify. Then transfer them into large air tight container and keep it in the fridge. ( if you are not going to bake them right away ) 8. Preheat oven in 200C / 375F Fan-assist / convection oven. Bake for 8 -12 mins ( the time may varies from mold size, or bake directly from frozen ) until the cake raised with a thin crust on top and it feels soft at the centre. 9.Let it cool briefly and take put of the mold and serve on the plate.
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