Roy’s Hot Chocolate Soufflé (Copycat)

by Sabrina Snyder

Last Update:

13 Comments

5 from 5 votes
4 souffles
Prep Time 8 hours 10 minutes
Cook Time 30 minutes
Total Time 8 hours 40 minutes
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Roy’s Hot Chocolate Soufflé has a rich dark chocolate, crispy exterior, and a molten center. This dessert will make your heart skip a beat!

This chocolate soufflé is an amazing and rich Cake Recipe that will be a favorite for years to come! Try out my Chocolate Soufflé and Chocolate Lava Cake too!

Sabrina’s Roy’s Hot Chocolate Soufflé (Copycat) Recipe

Roy’s Classic Melting Hot Chocolate Soufflé may be one of the most iconic fancy desserts in Hawaii, and I’d argue for good reason. Trying the delicious chocolate cake with a molten chocolate center that spills out was definitely a stand out moment from the trip for me. I just had to recreate it at home and share!

Recipe Card

Dinner, then Dessert

Roy’s Hot Chocolate Soufflé (Copycat) Recipe

Roy’s Hot Chocolate Soufflé has a rich dark chocolate, crispy exterior, and a molten center. This dessert will make your heart skip a beat!
Yield 4 souffles
Prep Time 8 hours 10 minutes
Cook Time 30 minutes
Total Time 8 hours 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Inside of cake with ice cream topping
PrintRate

Ingredients
 

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

Instructions

  • 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.

Nutrition

Calories: 968kcal | Carbohydrates: 93g | Protein: 14g | Fat: 61g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 460mg | Sodium: 146mg | Potassium: 458mg | Fiber: 2g | Sugar: 70g | Vitamin A: 1570IU | Vitamin C: 0.3mg | Calcium: 233mg | Iron: 2mg

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Sabrina Tips

The batter has to rest, so you can make it the night before and refrigerate it. The resting period improves the texture, enables easier portioning, and it bakes into a tall rise.

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About this Recipe

This soufflé was a dessert that I didn’t expect was going to win me over. We were in Hawaii (Maui) and I had some of the best food I’ve ever enjoyed in my life. This soufflé was one of them! I ate it all week in Hawaii. When I started doing some research on how to create a copycat version, was shocked to see that Roy’s actually shares the EXACT recipe online!

Recipe Tricks & Tips

  • You can use semi-sweet chocolate chips if you’d like but dark chocolate is a more authentic copycat.
  • I used Guittard chocolate, try to buy a good quality chocolate for the recipe as there are only a few ingredients here.
  • No need for a stand mixer, it took me 5 total minutes to mix the batter together.
  • You can use ceramic ramekins but if you prefer you can also use soufflé tins or even a metal soufflé ring.
  • Using muffin tins may be too small and the centers will cook too quickly.

What to Pair With

Finish this yummy dessert with my Homemade Vanilla Ice Cream, Fresh Strawberry Sauce, or Whipped Cream. Or all three!

How to Store

  • Serve: You’re going to want to serve this while still piping hot, so the inside will be molten.
  • Refrigerate: If you refrigerate, you will lose the magic of the soufflé, but if you have to, I’d recommend lightly microwaving with a moist paper towel until the center is hot. Keep it carefully covered, and don’t store it in the fridge more than a couple of days.
  • Freeze: I wouldn’t recommend freezing this recipe.

More Molten Filled Cakes

Collage of finished chocolate cake and cake batter

Photos used in previous versions of the post:

Cake with chocolate melting out
cake with vanilla ice cream on a plate
Batter with scooper
Chocolate batter in bowl
Photo of Roy's Souffle in restaurant

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. It is Guitard Chocolate……..That is what they use. Sugar substitutes don’t work. They don’t breakdown in the recipe. You have a chalk taste to the batter. When you bake it, the sugar substitute is bitter.

    Reply

  2. I was wondering if you have tried this and other baked desserts using sugar substitutes such as Erythritol for those of us who need to limit sugar intake. I was curious if they tasted as good.

    Reply

  3. This looks heavenly! I always love ordering souffle, but was too afraid to make it. Now I am ready to tackle it this weekend. Thanks for sharing!

    Reply

  7. Wow this recipe does not disappoint! It’s so delicious and super easy to make following your instructions!

    Reply