Roy Yamaguchi: Roy's Chocolate Soufflé
Roy Yamaguchi, Chef & Founder of the home of Hawaiian Fusion cuisine, Roy’s Restaurants, brings you his signature dish, Roy's Chocolate Soufflé, the all-time, absolute favorite of his daughter, Nicole.
Says Yamaguchi, "We perfected this recipe to the point where frequent visitors to the island claim they return just for this soufflé. We’ve made things easier for them now, by also serving this dessert in all our restaurants. This recipe is best when started the day before so the chocolate mixture can rest overnight in the refrigerator. If you prefer, you can bake the whole recipe in a small casserole dish and serve it at the table, or make the individual soufflés in ramekins. We make our individual chocolate soufflés in meta rings that are available from J.B Prince Co. in New York, (212) 683-3553."
Hey, we're sold. And we don't even have to leave our kitchen! Chef Yamaguchi shows us how:
Procedure
- In a saucepan over low heat, melt the butter and chocolate together. Set aside.
- In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add the melted butter-chocolate mixture to the sugar mixture and combine thoroughly with a wire whisk. Stir in the eggs and whisk just until smooth. Place in the refrigerator overnight.
- Preheat the oven to 400 degrees. Line 4 metal rings (about 2 I inches across and 2 inches high) with greased parchment paper. (Alternative, use 6 smaller molds.) Line a baking sheet with parchment paper and set the molds on the sheet. Scoop the mixture into the molds so they are two-thirds full, and make sure the molds are not leaking.
- Bake on the top oven rack for 20 minutes. Remove the baking sheet from the oven, and while holding each mold with tongs, slide a metal spatula underneath, carefully lift, and transfer to a serving plate. Gently lift off the mold and remove the parchment paper. Serve immediately.
About the Chef:
First introduced in Honolulu by James Beard award winner Chef Roy Yamaguchi, Roy’s has become well known throughout the world for its Hawaiian Fusion® Cuisine—featuring the freshest local ingredients, European sauces and bold Asian spices with a focus on seafood.
Today there are 34 Roy’s restaurants around the world. 25 in the Continental US, 6 in Hawaii, 2 in Japan and 1 in Guam.
Most recently, Chef Yamaguchi was elected to the Board of Trustees of The Culinary Institute of America, the renowned institution he graduated from 30 years ago.
Among the many special events in which he has participated throughout the world, are the Grammy Awards, where he has been a featured chef for four consecutive years, and the Food & Wine Classic in Aspen in June of 2004, where he participated in the Celebrity Chef Cook-Off with his “sous chef” actor Kevin Costner.
On the literary side, Chef Yamaguchi has published four cookbooks and is working on a fifth.
Visit Chef Roy Yamaguchi on the web @ roysrestaurants.com.
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Beware of the cook time posted. Since the idea is to cook to a desired consistency, oven temp is critical. I've found that pulling the souffles out when there's about a nickel- or quarter-sized area (depending on the size of your mold) of 'raw' mixture left on the top results in a final product that's pretty close to the Roy's consistency.
Per the book, the size of the rings is supposed to be 2.75" across. I found similar rings at a local store, after getting the 2" rings and finding very small souffles and too much leftover mix.
the food looks good
Wanted to make this for company but didn't want to be in the kitchen while everyone else was having fun. So I made an hour before guests came, but cooked until there was a nickle sized area of uncooked batter in the center. Cooled, removed from rings, then just popped in the microwave for 20 seconds right before serving. Still oozing in the center. Not exactly the same, but too close to complain about and made me more comfortable knowing they were "done" when the party strated.