Kirbie's Cravings

Roy’s Chocolate Souffle

photo of a souffle on a plate and topped with two raspberries
Chocolate souffle is one of my favorite desserts. It combines my love of chocolate and my love for eating desserts hot out of the oven. I’ve eaten a lot of chocolate souffles at restaurants claiming that it’s their famous dessert, but the best version I’ve ever eaten to date has been the one served at Roy’s Hawaiian Restaurant.

So when I came across the recipe for Roy’s Chocolate Souffle, I knew I had to try it out. The recipe wasn’t too hard to make, but you do have to let the batter refrigerate overnight.
photo of a souffle sliced in half
My end result didn’t taste exactly like the souffles I’ve had at Roy’s. For one thing, mine weren’t oozing with chocolate. I even tried taking them out early, and while they looked like they were still liquid in the middle, when I broke it open, no chocolate came pouring out. So next time I’ll have to try taking them out even earlier.

The recipe is for four souffles, but I was able to make eight of them. I’ll try this again to see if it was me, or the recipe. I’ve had trouble in the past recreating famous restaurant recipes.

photo of a chocolate souffle


photo of a chocolate souffle

Roy's Chocolate Souffle

Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Course: Dessert
Cuisine: American
This recipe is from Roy's Hawaiian Restaurant – their souffle is one the best I’ve ever had!


  • 1 cup sugar
  • 3 tbsp cornstarch
  • 4 eggs plus 4 egg yolks
  • 12 tbsp butter
  • 8 oz. semisweet dark chocolate make sure to use a good quality


  • In a mixing bowl, combine sugar and cornstarch. In a separate bowl, mix eggs and yolks together. In a saucepan, bring butter to a simmer, then add the chocolate. Mix until the chocolate is smooth and begins to simmer along the edges. Combine this chocolate mixture with the sugar and cornstarch and mix thoroughly. Add eggs and mix at low speed until sugar is dissolved and mixture is smooth. Refrigerate overnight in a bowl.
  • Preheat oven to 375ºF. Line 4 metal soufflé rings with parchment paper and coat with non-stick spray (I used individual ramekins and used 8 of them). On a baking sheet, place each ring on a square of parchment paper. Fill 2/3 of each ring with the filling. Bake for 28-30 minutes (I baked mine for 24 and it was too long). Remove the baking sheet. While holding each mold with tongs, slide a metal spatula underneath and transfer to a plate. Gently lift the mold off, remove the paper and serve with ice cream.


Recipe found on Roy's Restaurant website

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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6 comments on “Roy’s Chocolate Souffle”

  1. I made my first chocolate souffle a little while back and I am ADDICTED. For anyone who’s never had one, go get one! They’re unbelievably yummy. Here’s the recipe I used if you maybe wanted to try it out, super easy! It was a fudgy, spongy treat 🙂

  2. I need to try this! Chocolate souffle is one of my husband’s favorite recipes and I know he’d love for me to make it.

  3. Every time I use the soufflé rings, the batter leaks out around the bottom of the rain and burns. Do you have any suggestions as to how to keep this from happening?

    • I actually used ramekins instead of souffle rings as I stated in the instruction. I would recommend trying that instead. I use that for all my souffle/lava cake recipes.

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