Roy’s chefs bake this signature “lava cake” dessert in parchment paper-lined metal cylindrical molds that are slipped off the soufflé when plating the dish. Fortunately we don’t have to locate a restaurant supply outlet to obtain similar molds when the tool we need is easily found in every supermarket. Save the 4-ounce cans that hold diced peppers or whatever you may find that comes in small cans with a 2½-inch diameter. Cut off the top and bottom, remove the labels, wash the cans, and you have the exact same size molds as those used at Roy’s. The recipe for the batter is simple with only 4 ingredients, but plan ahead for this dessert because the batter needs to chill in the molds before baking so that the centers stay gooey and uncooked like the original.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
This recipe is available in
- 4 ounces bittersweet chocolate
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 teaspoon vanilla extract
- Pinch salt
- Raspberry sauce
- Powdered sugar
On the side
- 4 scoops vanilla ice cream
- Do This
1. Melt the chocolate and butter together in a medium glass or ceramic microwave-safe bowl in the microwave on high for 30 seconds. Stir it, then nuke it again for another 30 seconds.
2. Add the sugar and mix with an electric mixer on high speed for 1 minute. Add the eggs, vanilla, and salt and mix for another minute.
3. Open the top and bottom of four 4-ounce cans (such as the kind that hold diced peppers), remove the labels, and clean out the cans. Line the inside of each can with parchment paper. Make sure the paper is pushed all the way down to the bottom of the can so that the souffle will slip out easily when cooked. Position each lined can on an additional piece of parchment paper on a baking sheet.
4. Fill each can with an equal amount of cake batter, cover all of them with plastic wrap, and chill for at least 2 hours or overnight.
5. When you are ready to bake the desserts, preheat the oven to 425 degrees F.
6. Place the souffles in the oven, bake for 20 minutes or until they nearly double in size and begin to crack on top, then remove them from the oven and cool for two minutes.
7. Place each molded souffle onto the center of a serving plate, carefully remove the can, and peel away the parchment paper. Drizzle the raspberry sauce onto the plate and dust the souffle with a little powdered sugar. Add a scoop of vanilla ice cream to each plate and serve.