Jul 13 2026
Restaurants›Roy's Restaurant›Roy’s Melting Hot Chocolate Soufflé Recipe

Roy’s Melting Hot Chocolate Soufflé Recipe

Inspired by Roy's Restaurant
Time40m
Serves6

Flourless Chocolate Cake with a Molten Hot Center – Raspberry Coulis Vanilla Bean Ice Cream

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Ingredients

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Soufflé

Raspberry Coulis

Vanilla Bean Ice Cream

Method

Soufflé Preparation

  1. 1

    Melt Chocolate and Butter

    Preheat your oven to 200°C (400°F). In a heatproof bowl, melt the semisweet chocolate and unsalted butter together over a pot of simmering water, stirring until smooth. Remove from heat and allow to cool slightly.

  2. 2

    Mix Ingredients

    In a separate bowl, whisk together the eggs, powdered sugar, vanilla extract, and a pinch of salt until well combined. Gradually fold in the melted chocolate mixture until fully incorporated.

  3. 3

    Prepare Ramekins

    Grease six ramekins with butter and dust with cocoa powder to prevent sticking. Pour the batter evenly into the prepared ramekins.

  4. 4

    Bake

    Place the ramekins on a baking tray and bake for 12-15 minutes, or until the edges are set but the center is still soft.

Raspberry Coulis Preparation

  1. 5

    Cook Raspberries

    In a small saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.

  2. 6

    Strain Sauce

    Pass the mixture through a fine mesh sieve to remove the seeds, pressing down to extract as much liquid as possible. Set aside to cool.

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