Roy’s Hot Chocolate Souffle

Roy’s Hot Chocolate Soufflé (authentic restaurant recipe!) with rich dark chocolate, a crispy exterior and a molten center that’s as easy as a box mix cake!


  • 12 tablespoons unsalted butter
  • 8 oz dark chocolate chips
  • 4 large eggs
  • 4 large egg yolks
  • 1 cup sugar
  • 3 tablespoons  cornstarch


  • In a large glass microwave safe bowl melt the butter and dark chocolate chips together in 30 second increments (whisking well after each one) until completely smooth.
  • Add in the eggs and egg yolks and whisk well.
  • Stir the sugar and cornstarch together in a small bowl then add it to your large bowl and whisk until fully combined.
  • Refrigerate overnight covered with saran wrap.
  • Preheat oven to 375 degrees.
  • Using four 8 ounce ramekins, grease them and line the bottoms and sides with parchment paper.
  • Add the batter to them and bake them for 28-30 minutes.
  • Let cool for 2-3 minutes, add a plate, upside down, to the top of the ramekin. Use a pot holder and flip the ramekin over gently.
  • Gently remove the ramekin and peel off the parchment paper before serving topped with vanilla ice cream.

Recipe adapted from Dinner Then Dessert Roy’s Hot Chocolate Souffle


Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.