Roy’s Chocolate Souffle (Molten Lava Cake)
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! A chocolate lover’s dream. Not a copycat recipe. This is the actual recipe emailed to me from Roy’s.
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ROY’S CHOCOLATE SOUFFLE
I think I have a problem. A chocolate soufflé problem. I like to call them lava cakes because of the melting, oozing chocolate that pours out when you cut into the decadent chocolate cake.
I started to realize I had a problem when I met some friends for dinner and I exclaimed that I was starving (a common theme lately) and hadn’t eaten anything all day. Well, except for three lava cakes…but that didn’t really count.
I could tell by the looks on my friend’s faces that eating three lava cakes and barely acknowledging the consumption isn’t normal. A normal person might feel really guilty from eating just one lava cake and run straight for their treadmill.
Not me. I guess I didn’t earn the name The Girl Who Ate Everything from eating saltine crackers and tofu.
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| Can you see why I ate three in one sitting? |
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.
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| If you don’t have souffle ring molds you can use parchment lined ramekins. |
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| A sprinkle of powdered sugar to finish it off. |
OTHER CHOCOLATE RECIPES:
- Molten Lava Cookies
- Chocolate Peanut Butter Souffle
- Lunch Lady Brownies
- Easy Chocolate Bundt Cake
- Chocolate Eclair Cake
- S’mores Cake
Roy's Chocolate Souffle (Molten Lava Cake)
Ingredients
- 8 oz good quality semi-sweet chocolate, i.e. Guittard, Vahlrona, Callebeaut bars (you can also use chocolate chips in a pinch)
- 12 tablespoons butter
- 1 cup granulated sugar
- 3 Tablespoons cornstarch
- 4 whole eggs 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.
Video
Notes
3.2.2885
No vanilla? No salt?
This recipe is from the restaurant -I’m sure those things would be great but their recipe didn’t have it.
I can’t seem to locate your tips on
“How To: Improve a box cake mix”. All I can remember is to add an extra egg. Of all the things I’ve lost, I MISS MY MIND the MOST!!!! Whoever said that, knew ME!
I don’t think that was my post? But yes, add an extra egg.
Wow! Fantastic
Thank you!
I cannot believe how easy this could be! I was wondering, if for the chocolate/butter mixture, could homemade hot fudge (essentially chocolate and butter, but a few other ingredients) be used?
I’m sure you could. I make ganache with just butter and chocolate. Here are some chocolate fudge recipes on my site: https://www.the-girl-who-ate-everything.com/hot-fudge-sauce/
https://www.the-girl-who-ate-everything.com/chocolate-sauce-topping/
Made these tonight with my daughter. It was easy and SO delicious. Ours baked for about 17 minutes and were perfect. Set on the outside and then perfectly soft and chocolately in the middle. These are very rich! We loved them!
You are welcome!
Way back in 2006 I found a significantly different version of this recipe which basically calls for half of everything except the sugar, which it called for 1/4 cup. I’d admit, when I make that version, I kind of struggle filling 4 of the 3″ rings (2/3 full), but I would think doubling the recipe would be way too much.
While I’m not sure this was the original recipe I found back in 2006, I found this today (it was written in 2002), that pretty much matches it: http://archives.starbulletin.com/2002/08/14/features/request.html. What are your thoughts on the significantly less quantities? Did Roy change the recipe over the time? Note that the older version is also very good. I’m going to have to try the new version!
Not sure. This is the recipe he gave me?
Same comment as below on 9/22/19. Love the recipe but had a couple of problems with it as you can see. Really hoping you have a “fix” for the batter leaking out beneath the rings?
Sorry Marcia. I responded. I get hundreds of comments a day and my father in law died on 9/25 so I’m a bit behind.
I would use ramekins because it sounds like your rings are faulty. They should not leak like that unless your pan isn’t flat.
Hi Christy,
just had this wonderful dessert at Roy’s in Maui. Was delighted to find you had posted the recipe! I just made them and had a couple of problems. Hoping you can help. I bought the 2″x3″ souffle rings, lined with parchment etc. and baked at 400 for 26 minutes exactly. I thought I had followed the recipe to the letter but when done, much of the batter had leaked out onto the cookie sheet and was all puffed up around the rings. The souffle itself was intact and came out of the ring ok, but the middle was not syrupy as it should have been. Soft but not liquid. I hope you can tell me where I went wrong. They still tasted wonderful! Thanks! Marcia
Thank Marcia. I replied to your email.
I just baked these, using 3″ rings”, cooking for 26 minutes at 400. These are way overdone at this time/temp. Are your times/temps correct?
Jean,
It’s very important to know your oven which is why the recipe says that you should test one with your oven because every oven cooks differently.
Hooked ! Great photos ! Thank you so much !
You’re welcome!
I tried these for the first time today. Unfortunately my baking sheet warped when I put it into the oven, and the batter leaked out from under each ring. Any tips on how to avoid this?
Oh no. I would suggest a sturdier pan even a 9×13 baking dish instead of cookie sheet if yours warps. Mine only warp if I’m baking at a super high temperature.
Tried these tonight. I suggest doing a trial run with one ramiken at a time to adjust time for individual ovens. I used 7oz ramikens (3″ wide by 2″ high) and the right length of time was 16 minutes. 25 was fully cooked, 18 was a very small amount of “lava” on the inside, 16 was just right. When they come out of the oven, they’ll jiggle like they’re under-done but they aren’t.
I used wax paper to put a film of butter on the inside of the ramikens and then dusted them with cocoa before pouring the batter in. This helps the souffles from sticking to the ramiken – no parchment needed this way.
Thanks for the recipe…I made a raspberry coulis to compliment – it was great!
ooh that sounds delightful. It’s very smart to do a trial run since all ovens cook differently including ramekins.
Oh, my goodness! This was incredible! The first two I baked a little too long, but the second batch was perfect….a wonderful end to Valentine’s Day with my dear hubby!
I keep looking at the recipe and building up the courage to make it. It seems perfect !!
do you think i could substitute nestle semi sweet chocolate chips for the baking chocolate?
thank you 🙂
Baking chocolate is definitely the best option. I haven’t tried it with chocolate chips but it might work!
These are so amazing and yummy! Any tips on preventing them from collapsing?
Usually collapsing means they were not cooked long enough. There’s a happy medium between cooked and still having the gooey center. Every oven is different and so it’s hard to give you an exact time.
I love this cake! It is literally the best chocolate cake ever! I would give this five stars, but it will only go up to four.
Hi, so I made the batter for these molten lava cakes on the 14th of Feb and before I was ready to put them in my oven, my oven blew! So 10 days later my oven is now repaired. I still have the batter filled ramekins in my fridge, is it still safe to bake and eat?
Yes! Roy’s said you can keep the batter up to 2 weeks. Good luck!
Hi, I love this recipe! I ate at Roy’s for the first time almost 10 years ago and I distinctly recall this same chocolate lava cake that was on the menu! I made it tonight and it came out fantastic, just like how I remembered. Hope it’s okay that I repost and link to this recipe on my blog. Thanks so much for sharing!
Lara,
Yay!! Share away. Recipes are meant to be shared…
Ok now you need to email them and ask for their raspberry sauce recipe!
Will do!
I lived on Oahu for three years and Roy’s was my favorite restaurant, just because of this soufflé!! I have been looking for a recipe since I ate there back in 2011 for the first time. I am so excited to have found this!!! Please let us know if you get the recipe for the raspberry sauce as well. :))))
So I plan to make these tonight, but I have just one question. Is it necessary for me to use the parchment paper or would it be okay to spray my ramekins with PAM and pour the mixture in like that? I’ve seen multiple different versions of the lava cakes and a lot of people pour them directly into the ramekins with a little butter or spray and they would flip them upside down on whatever they are serving them on. Please let me know! I’m so excited(:
Sorry Sarah. Hope it’s not too late. I’m sure you could just spray the ramekins. I’m always so paranoid they will stick that’s the only reason I do that.
Wow!!! How very generous of Roy’s to share their amazing recipe! My boyfriend and I just had dinner in their Hawaii Kai restaurant and this was our favorite item of the evening. We cleaned up the plate and then some lol. I will definitely try making these 😀
We did too! We just ate there in Hawaii 2 weeks ago.
Does this recipe require 12 tablespoons of butter, that sounds like a lot
It is a lot but it’s split 8 ways so it’s not that many per soufflé.
Do you think mini bundts would work also?
Sure! I’m not sure about the cooking time so it may take some experimenting.
What size ramekins did you use?
They were 3 inches wide by 2 inches tall.
Thanks! My ramekins are slightly larger at 3 1/2″ wide x 2″ tall. I’m afraid of undercooking the souffles. Should I bake them slightly longer than the 21-23 minutes that you baked yours and, if so, how much longer would you recommend?
It really depends on your oven. It really is a magic amount of time to get them how you personally like them. I think that time frame should still work fine. I like mine on the runny side…
They look so amazing and I tried to make them in my muffin tray. Well even though I baked them for 15 min the core wasn’t soft anymore 🙁 next time I will try 10 min.
But I have a question: When I put the choco-butter mix into the dry ingrediants it was one big choco lump and the fat floated around it. Is this normal or did I do sth wrong?
A muffin tin is smaller than the ramekins so I would try a test one to see what the perfect time is for your muffin tin. I would stick a toothpick in and make sure the center is gooey but the outside is set. That’s not normal for the chocolate to lump up like that. Was your chocolate mixture still hot? I could see it doing that if it had cooled off some.
OMG! I just died! That looks delicious!! I wish I could make it tonight! Will def be saving this recipe!
Hi Christy,
This looks great! How many lava cakes does one recipe make?
Thanks!
Molly
@Marsha Hiatt,
I’ve done it without refrigerating and it was great!
Would it turn out if you didn’t refrigerate it over night?
@Olivia,
Absolutely. Great idea!
These look delicious! I was just wondering if I could halve or quarter this for just one or two servings (so I can control myself). Thanks!
@Nancy,
Not a stupid question. It calls for 8 eggs total but 4 of the eggs you only use the yolks.
Okay stupid question… you put
“4 whole eggs plus 4 egg yolks” does that mean 4 whole eggs w/ yolks plus 4 more egg yolks? Or just 4 whole eggs with the yolks?
🙂
It was fabulous – thanks! I split the recipe in half and was still able to fill three ramekins. Perfect with vanilla whipped cream.
Roy Yamaguchi has a location in Las Vegas also. A friend of mine recommended it, and even paid for my Mom’s 75th bday meal. He also gave me the heads up on the lava cake. It’s a must have and glad I can recreate it at home now!!! THX
Oh my goodness these look amazing! How yummy! Love the idea that you don’t have to use the batter all at once! Will have to google “Roy’s” as it sounds like a great place
Christy,
Thank you for posting this. We had these at Roy’s on The Big Island and I’ve been looking to recreate them (at a much lower price than they charge.)
The batter is in the fridge and it will be the last thing we eat in 2011.
@GreenerGirl,
I’m in Florida at 6ft elevation. Quite a big difference from you!
They look great 🙂 I’m looking for a good lava cake recipe and was wondering what elevation you’re at? I live at a little over 5,000 feet so baking can be a little touchy at times.
I tried these tonight for my dads birthday. He loves the lava cakes that you can get from Trader Joes and heat up, so I thought I would make these for his birthday. I was super nervous that they wouldn’t turn out well since I’ve never made them before, but they were SO EASY and my family LOVED THEM! Thank you so so so so so much for sharing this recipe!
Wow, I never even considered asking for a recipe in a restaurant and never in my life expected them to divulge it just like that. I mean, knowing how to do a particular dish yourself makes ordering it kinda needless, doesn’t it? AH-MAY-ZING. I think I know what to do next time when eating out. ;))
XOXO
Tobias
Can we ever get enough chocolate? So yummy… reminds me of a recipe my husband’s grandma makes… I think I might be baking soon!
DEFinitely keeping this recipe! The last chocolate souffle I made was good, but the middle was not gooey like I wanted. My husband is a chocolate addict and this is the recipe I’ve been looking for. So glad you had the courage to ask Roy for his recipe 🙂 Thanks for sharing.
I cannot believe that you are lucky enough to have them actually give you the recipe and that we are lucky enough to get it too!! I can totally see why you ate three in one sitting. That velvety molten center is calling my name.
@Emily,
I do think muffin pans would work just make sure to use either cupcake liners or parchment paper. Also reduce the cooking time from the original recipe. I think 20-23 minutes would work but it depends on your oven.
Christy
Ooh, looks super delicious! I’d eat at least 3!
Oh my, that looks incredible. Great pictures too, they make me want to just dig in 😀
YES YES YES!!! Girl, you have game! I have only done TWO of the lava cakes in a row (though, I did ask for extra ice cream).
Wow!! We should go head-to-head sometime in a Lava Cake Showdown! (Friendly of course!! Heck – No One Loses! Ha ha ha! 🙂 )
Thanks for sharing the recipe!
YUM, these look dangerously amazing! I’ve seen other recipes that say to make them in muffin pans if you don’t have ramekins. Have you ever tried that? If so, does it work ok? I can’t convince my hubs that we need ramekins 🙂
This post reminds me I need parchment paper….cuz when I make these I want them to look just like yours.
oh wow!
must give these a go!
thanks for the recipe.
http://cookiebakingblog.com/
@Jodi,
That’s a great idea! I thought about using cupcake liners instead of parchment. I’m going to add that to the notes.
This is seriously right up my alley! I am turning these babies into cupcakes this weekend!
Mmm these are drool worthy. Yum!
OMG pure gooey heaven. That baby needs 3! When I was pregnant I would eat 2 sprinkles cupcakes in one sitting without batting an eye.
@Stephanie, I’m surprised too. But I’m guessing tit’s doesn’t want to be sued so it must be true. Haha!
Eggs keep a long time in fridge. Since it’s refrigerated then Keeps Long time.
Was just watching MasterChef on Hulu last night and their challenge was to make souffle! They were cheesy souffles, but it really made me want to try and make one/some and look what you’ve done. Thanks for sharing this awesome recipe!
These look really good, but I am surprised that the batter would be good for more than a couple of days with all the raw eggs. I may have to give this a try over the weekend while my choco-holic mother in law is here.
Yesterday I did that very same thing. “I haven’t had much food today. Just the small leftover steak for lunch.”
Oh and a smores cupcake and a chocolate bacon cupcake.
THATS ALL.
Oh my heavens I need to make this NOW! So much for my “eating healthy” kick 🙂
Oh my heavens I need to make this NOW! So much for my “eating healthy” kick 🙂
mmmmmm, I love lava cakes, they’re a go to for dessert ordering for me. I wish I had one right now!
http://chicgeekery.blogspot.com/
Haha you crack me up! I hope you thanked them tremendously for sharing their recipe with you and all of us! And well my chocolate obsessed self, thanks you because I can’t wait to make these.
YES! I have four ramekins that I have NEVER used and this is the most perfect recipe to break them in. Woo, your pictures are just mouthwatering!
I’d eat three of those in a sitting too!
Oooo lava cakes are amazing! That gooey middle is like the dessert version of an over-easy egg yolk pouring over a crispy English muffin. I don’t judge you for eating three, I would’ve been doing the same if I were there.